Pickled Beets – Heart To Heart

Stop buying Pickled Beets at the store and make them at home instead, it’s super easy! They last up to 6 weeks in the fridge, so you can always have some available for a side, salad, or healthy snack!

5 STAR REVIEWS

Tina says, “I’ve made this recipe so many times now I’ve lost count. Much better than anything from the store. I’d give it 10 stars if I could!

Renee says, “Best pickled beets recipe! I thought the brine flavor was absolutely perfect. No more store bought for this girl.”

Remember those fantastic pickled beets your grandma used to make? Well, now you can make them too! You simply roast the beets, slice them, make the brine, and poor it over the vegetables, then store in the refrigerator. They last up to 6 weeks, and since they’re so easy to make, you can quickly whip up another batch once you finish them!

Helpful Recipe Tips

The beets need to be cooked first. Before you pickle the beets, they need to be cooked and sliced. You can boil, steam, or pressure cook the beets, but I prefer my method for roasted beets, which helps preserve all their wonderful flavor and color. Once they’re roasted, making these pickled beets is practically effortless!
Don’t skip the sugar. You need the sugar to balance out the vinegar or the brine will be way too harsh (see more information below.)
Keep the beets covered in the brine. Make sure all the beets are completely covered with the brine during the pickling process. This keeps everything safe and edible.
You can use the brine one more time. When you’ve finished off the beets, the brine can be brought back up to a boil and reused for one more batch. Or do what I do and marinate hard boiled eggs in it to make beet pickled eggs – SO GOOD.
This pickled beets recipe is for the refrigerator. To be clear, this recipe for quick pickled beets is NOT shelf stable and must be stored in the refrigerator. If you are pickling to can and store, there is an entirely different process. This is for the refrigerator, only.

5 from 209

Pickled Beets Recipe

Prep: 10

Chill: 1

Total: 1 10

Servings:

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This Pickled Beets recipe is so easy to make and way better than store bought! Great for a side, salad, or healthy snack!

Ingredients

▢ 4 medium roasted beets, , cooled, peeled, and sliced
▢ 1 cup apple cider vinegar
▢ 1 cup water
▢ 1/3 cup granulated sugar
▢ 1 teaspoon coarse salt
▢ 1/4 teaspoon (dry) ground mustard
▢ 5 whole black peppercorns

Instructions

You'll need 4 medium beets for this recipe. Make my roasted beets first. Allow them to cool, peel, and slice them.
In a medium pot, add 1 cup apple cider vinegar, 1 cup water, 1/3 cup sugar, 1 teaspoon coarse salt, and 1/4 teaspoon dry ground mustard. Bring to a boil, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
Add 5 whole peppercorns and the sliced roasted beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1-liter sized jar.)
Pour the brine in, covering all the beets.
Loosely fasten with the lid and set aside for several hours until the jar reaches room temperature, then tighten the seal and transfer to the refrigerator.
Use as desired, to snack on or in salads. This particular recipe will keep up to 6 weeks in the fridge.

Video

Notes

Any type of beet works. I typically just use table beets (red beets), but golden beets or gorgeous Chioggia would be great, too.

The vinegar. I always use apple cider vinegar for the brine, but regular white vinegar or rice wine vinegar are great substitutes.

Try different spices and herbs. Salt, peppercorns, and ground mustard are my preference, but red pepper flakes, a cinnamon stick, bay leaves, dill, etc. can be used. Onion and garlic can also be added.

Helpful Tips. Recipe tips and information about the sugar can be found in the article.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Did you make this? Leave a rating below!

Can The Amount of Sugar be Reduced?

This recipe calls for a 1/3 cup sugar (and before that shocks you, I’ve seen brines made with 2 whole cups!), so…perspective. The sugar can be reduced, but I really don’t recommend it. The sugar balances out the vinegar and if you cut back too much, the beets will taste too vinegary and harsh. And if you cut back too much on the vinegar, you won’t have a good brine. It’s important to remember that the sugar acts as a marinade and you don’t actually drink it.

How Soon Can Pickled Beets Be Eaten?

After filling the jar with the beets and brine, let it sit on the counter until it reaches room temperature, then tighten the seal and transfer to the refrigerator. You can eat them right away, but in order to let the flavors deepen I would recommend waiting at least a couple days.

How To Store Refrigerator Pickled Beets

Pickling is a way to preserve food, so luckily pickled beets will last in the fridge quite a long time. This particular recipe will keep up to 6 weeks.

More Beet Recipes

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!