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