This pickled beets recipe is easy to make with a simple apple cider vinegar brine. Sweet and tangy, the beets are great on salads, sandwiches, and more!
These quick pickled beets are so good that I like to eat them straight from the jar. Roasted, then pickled in a simple brine made from apple cider vinegar, water, sugar, and salt, the beets are tender, sweet, and tangy, with a sour, savory kick from garlic and mustard seeds. When I’m not snacking on them, I pile them onto salads and thinly slice them for sandwiches. They add a bright, earthy pop that I just love.
I’ve shared lots of other quick pickling recipes in the past (see these pickled red onions and dill pickles, for example), but I only recently realized I’d never shared my go-to pickled beets recipe. It follows the same basic formula I use for other pickled vegetables, but it has two key differences.
- I roast the beets before pickling to concentrate their naturally sweet flavor and soften their firm texture. Unlike crunchy carrots, raw beets are a little too tough to chomp through. Plus, cooking them helps them absorb the brine.
- I use a higher ratio of water to vinegar. I typically use a 1:1 ratio of water to vinegar in my pickling recipes. But I found that the apple cider vinegar here was too assertive at that level. I reduced it to create a mellower brine that would let the flavor of the beets shine through. I also used a little extra sugar to balance the vinegar’s acidity.
How to Pickle Beets
This pickled beets recipe has 4 simple steps:
- Roast the beets. Scrub them well, rub them with olive oil and salt, and wrap them in foil. Roast at 400°F until tender, 40 to 60 minutes. When they’re cool enough to handle, peel and slice the beets into wedges.
- Make the brine. Simmer the water, vinegar, sugar, and salt over low heat until the sugar and salt dissolve.
- Combine and let cool to room temperature. Place the beets, garlic, mustard seeds, and peppercorns in a large, clean glass jar (I typically use a 32-ounce one). Pour the brine over the beets and set aside to cool to room temp. The beets should be fully submerged in the brine. If they’re not, add a little cold water to cover them.
- Chill until ready to eat. Cover the jar and chill in the refrigerator for at least 24 hours before serving. The beets will get tangier and more garlicky the longer they sit.
Find the complete recipe with measurements below.
Recipe Tip
- Don’t toss the beet greens! If your beets have leafy greens attached, don’t let them go to waste. Instead, trim them off and sauté them for an easy, healthy side dish. See this beet greens recipe for my favorite method.
How to Use Pickled Beets
These pickled beets are fantastic straight from the jar. They’re a delicious, healthy snack, and they’re also a great addition to cheese boards and other appetizer platters.
I like to use them on salads, in sandwiches, and in grain bowls too, for a sweet and tangy pop of flavor. Here are a few examples to get you started:
How do you like to use pickled beets? Let me know in the comments!
How to Store Pickled Beets
These pickled beets are quick pickles, also known as refrigerator pickles, meaning that they’re designed to be stored in the fridge.
They keep well for about 2 weeks, though they’re so tasty that I almost always finish them within a few days.
More Beet Recipes to Try
If you love these pickled beets, try one of these delicious beet recipes next:
Pickled Beets Recipe
Serves 8
These pickled beets are sweet, tangy, and easy to make with a simple apple cider vinegar brine! They keep in the refrigerator for about 2 weeks—just make sure the beets stay fully submerged in the brine. I love them on sandwiches, salads, and as a snack straight from the jar.
Prevent your screen from going dark
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Preheat the oven to 400°F.
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Place each beet on a piece of foil. Drizzle with olive oil, sprinkle with salt, and rub with your hands to coat. Wrap tightly in the foil and place on a baking sheet.
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Roast for 40 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
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Remove the foil and set the beets aside to cool. When cool enough to handle, use your hands to slip off the skins (I like to do this under cool running water). Slice the beets into wedges and place in a (32-ounce) or similar-size glass jar with a lid.
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Heat the water, apple cider vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, for 1 to 2 minutes, or until the sugar and salt dissolve. Remove from the heat.
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Add the garlic, mustard seeds, and peppercorns to the jar with the beets and pour the brine on top.
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Set aside to cool to room temperature, then cover the beets and store in the fridge. They will be ready to eat after 1 day and keep for up to 2 weeks.