Homemade Pickled Beets
Homemade Pickled Beets are a simple way to turn fresh beets into a sweet, tangy, beautifully coloured side dish. Tender cooked beets are packed into jars with thinly sliced red onion and covered with a fragrant apple cider vinegar brine infused with mustard seeds, peppercorns, cloves, cinnamon, and garlic.
The result is crisp-tender, flavourful, and wonderfully versatile. These refrigerator pickled beets are delicious alongside roasted meats, spooned over salads, added to sandwiches, or served with a simple cheese board.
Ingredients
For the Pickled Beets
- 2 lb (900 g) fresh beets, trimmed and scrubbed
- 1 cup (240 ml) apple cider vinegar
- 1 cup (240 ml) water
- 1/3 cup (65 g) granulated sugar
- 1 tsp salt
- 1/2 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp whole cloves
- 1 small cinnamon stick
- 2 garlic cloves, lightly crushed
- 1 small red onion, thinly sliced
Optional Flavor Additions
- 1 bay leaf
- 2–3 sprigs fresh thyme
- 1/2 tsp red pepper flakes, for a little heat
How to Make It
1. Cook the Beets
Place the whole beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 30–45 minutes, depending on the size of the beets.
Cook until the beets are fork-tender. Larger beets may need a little additional cooking time.
2. Cool and Peel
Drain the cooked beets and let them cool until they are comfortable enough to handle. Rub or peel away the skins, then trim off the tops and roots.
3. Slice the Beets
Cut the peeled beets into slices or wedges according to your preference. Try to keep the pieces relatively similar in size so they absorb the pickling brine evenly.
4. Prepare the Pickling Brine
In a saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, cloves, cinnamon stick, and crushed garlic.
Bring the mixture to a gentle simmer over medium heat. Cook for 3–4 minutes, stirring occasionally, until the sugar and salt have completely dissolved and the spices have started to infuse the liquid.
5. Prepare the Jars
Place the thinly sliced red onion into clean, heat-safe glass jars. Pack the cooked beet slices into the jars, leaving a little room at the top.
Add the bay leaf, fresh thyme, or red pepper flakes if using. Distribute the ingredients between the jars as evenly as possible.
6. Pour in the Brine
Carefully pour the hot pickling liquid over the beets until they are completely covered. Leave approximately 1/2 inch (1 cm) of space at the top of each jar.
Make sure the beet slices remain submerged beneath the brine for the best pickling results.
7. Cool
Leave the jars uncovered at room temperature for approximately 30–60 minutes so they can cool. Once cooled, seal the jars with clean lids.
8. Refrigerate
Place the sealed jars in the refrigerator and allow the beets to pickle for at least 24 hours.
For a deeper flavour and more vibrant colour, let them pickle for 2–3 days before serving. The flavour will continue to develop as the beets sit in the brine.
9. Serve
Serve the pickled beets chilled or at room temperature. They make a delicious side dish and can also be added to salads, sandwiches, grain bowls, or cheese boards.
10. Store Safely
Keep the pickled beets refrigerated and always use clean utensils when serving. This is a refrigerator-pickle recipe and should not be stored at room temperature or treated as shelf-stable canned food.
Why This Recipe Works
Fresh beets have a naturally earthy sweetness that works beautifully with a bright vinegar-based brine. Apple cider vinegar provides the tangy foundation, while sugar balances its acidity without making the pickles overly sweet.
The combination of mustard seeds, peppercorns, cloves, cinnamon, and garlic gives the brine a warm, aromatic character. Thinly sliced red onion adds another layer of flavour and becomes wonderfully tangy as it absorbs the pickling liquid.
Perhaps the best part is that the beets become more flavourful with time. After just one day they’re delicious, but allowing them to sit for a couple of days gives the spices and vinegar more opportunity to penetrate the beets.
Tips for the Best Pickled Beets
- Choose firm fresh beets: Smaller to medium-sized beets tend to cook more evenly and have a naturally sweet flavour.
- Keep the skins on while cooking: Cooking the beets whole helps retain their moisture and makes peeling easier afterward.
- Cut evenly: Similar-sized slices or wedges will absorb the brine at a more consistent rate.
- Don’t skip the resting time: At least 24 hours in the refrigerator allows the flavours to develop.
- Keep the beets submerged: Make sure the brine completely covers the beet pieces in the jars.
- Adjust the spices: Add red pepper flakes for heat or extra thyme for a more herb-forward flavour.
- Use clean jars and utensils: Good refrigerator-pickle handling helps maintain quality and freshness.
Serving Suggestions
Pickled beets are incredibly versatile. Serve them as a colourful side dish alongside roasted chicken, turkey, pork, or grilled vegetables.
They are also excellent chopped into green salads with feta, goat cheese, walnuts, or toasted pecans. The sweet-tangy flavour cuts through rich cheeses particularly well.
For an easy lunch, add sliced pickled beets to sandwiches, wraps, grain bowls, or avocado toast. You can also arrange them on a cheese board with crackers, nuts, and fresh fruit.
Frequently Asked Questions
How long do homemade pickled beets need to pickle?
They need at least 24 hours in the refrigerator to develop their flavour. For a stronger pickled taste, allow them to sit for 2–3 days.
Do pickled beets need to be refrigerated?
Yes. This recipe is specifically designed as a refrigerator pickle. Keep the jars refrigerated and do not store them at room temperature as shelf-stable canned food.
Can I use golden beets?
Yes. Golden beets can be prepared using the same basic method. They have a milder, sweeter flavour and will create a beautiful golden-coloured pickle.
Can I reduce the sugar?
Yes. You can reduce the sugar if you prefer a more tangy and savoury pickle. Keep in mind that sugar helps balance the acidity of the vinegar, so the flavour will change slightly.
Can I add other spices?
Absolutely. Bay leaves, fresh thyme, red pepper flakes, coriander seeds, or a small amount of fresh ginger can add different flavour profiles to the brine.
Can I pickle the red onions with the beets?
Yes. The red onion is included in the recipe specifically to pickle alongside the beets. It absorbs the colourful brine and develops a delicious sweet-tangy flavour.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Pickling Time | 24 hours |
| Total Time | 25 hours |
| Servings | 8 |
| Calories | Approx. 95 per serving |
| Protein | Approx. 2g per serving |
Final Thoughts
Homemade Pickled Beets are an easy and delicious way to preserve the earthy sweetness of fresh beets with a bright, aromatic vinegar brine. The combination of apple cider vinegar, warm spices, garlic, and red onion creates a wonderfully balanced flavour.
Keep a jar in the refrigerator and you’ll have a colourful topping ready whenever a salad, sandwich, cheese board, or simple dinner needs a little extra brightness. The longer the beets sit, the more delicious and deeply flavoured they become.
Print
Homemade Pickled Beets
- Total Time: 25 hours
Description
Homemade Pickled Beets are a simple refrigerator pickle made with tender beets, red onion, and a sweet-tangy apple cider vinegar brine infused with mustard seeds, peppercorns, cloves, cinnamon, and garlic.
Ingredients
2 lb (900 g) fresh beets, trimmed and scrubbed
1 cup (240 ml) apple cider vinegar
1 cup (240 ml) water
1/3 cup (65 g) granulated sugar
1 tsp salt
1/2 tsp black peppercorns
1 tsp mustard seeds
1/2 tsp whole cloves
1 small cinnamon stick
2 garlic cloves, lightly crushed
1 small red onion, thinly sliced
1 bay leaf
2–3 sprigs fresh thyme
1/2 tsp red pepper flakes, for a little heat
Instructions
1. Place the whole beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 30–45 minutes, depending on the size of the beets. Cook until the beets are fork-tender.
2. Drain the cooked beets and let them cool until comfortable enough to handle. Rub or peel away the skins, then trim off the tops and roots.
3. Cut the peeled beets into slices or wedges. Keep the pieces relatively similar in size so they absorb the pickling brine evenly.
4. In a saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, cloves, cinnamon stick, and crushed garlic. Bring the mixture to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally, until the sugar and salt have dissolved and the spices have started to infuse the liquid.
5. Place the thinly sliced red onion into clean, heat-safe glass jars. Pack the cooked beet slices into the jars, leaving a little room at the top.
6. Add the bay leaf, fresh thyme, or red pepper flakes if using. Distribute the ingredients between the jars as evenly as possible.
7. Carefully pour the hot pickling liquid over the beets until they are completely covered. Leave approximately 1/2 inch (1 cm) of space at the top of each jar. Make sure the beet slices remain submerged beneath the brine.
8. Leave the jars uncovered at room temperature for approximately 30–60 minutes so they can cool. Once cooled, seal the jars with clean lids.
9. Place the sealed jars in the refrigerator and allow the beets to pickle for at least 24 hours. For a deeper flavour and more vibrant colour, let them pickle for 2–3 days before serving.
10. Serve the pickled beets chilled or at room temperature. They make a delicious side dish and can also be added to salads, sandwiches, grain bowls, or cheese boards.
11. Keep the pickled beets refrigerated and always use clean utensils when serving. This is a refrigerator-pickle recipe and should not be stored at room temperature or treated as shelf-stable canned food.
Notes
Choose firm, fresh beets. Smaller to medium-sized beets tend to cook more evenly and have a naturally sweet flavour.
Keep the beet skins on while cooking. Cooking the beets whole helps retain moisture and makes peeling easier afterward.
Cut the beets into evenly sized slices or wedges so they absorb the brine at a consistent rate.
Allow at least 24 hours in the refrigerator for the flavours to develop. For a stronger pickled flavour, wait 2–3 days.
Make sure the brine completely covers the beet pieces in the jars.
Add red pepper flakes for heat or extra fresh thyme for a more herb-forward flavour.
Use clean jars and utensils to help maintain quality and freshness.
Golden beets can be used instead of red beets for a milder, sweeter pickle with a beautiful golden colour.
You can reduce the sugar for a more tangy and savoury pickle, although sugar helps balance the acidity of the vinegar.
Bay leaves, fresh thyme, red pepper flakes, coriander seeds, or a small amount of fresh ginger can be added for different flavour profiles.
The red onion can be pickled alongside the beets. It absorbs the colourful brine and develops a delicious sweet-tangy flavour.
Serve alongside roasted chicken, turkey, pork, grilled vegetables, salads with feta or goat cheese, sandwiches, wraps, grain bowls, avocado toast, or cheese boards.
Keep the jars refrigerated. This is a refrigerator-pickle recipe and is not intended to be shelf-stable canned food.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
