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Published August 10, 2022. This post may contain affiliate links. Please read my disclosure policy.
These easy-to-make pickled beets recipe in sweet vinegar brine will become your new favorite snack and side dish. I love eating these straight out of the jar as soon as they’re ready.
Pickling is such a fantastic way to add so much to any vegetable, and not-too-mention is an awesome alternative when you have a lot of left-over fresh produce. If you’re new to pickling or are looking for some new recipes, definitely check out my Pickled Red Onions or Dill Pickles.
Pickled beets are roasted, skinned fresh beets that are covered in a hot, sweet, and salty vinegar brine to help preserve their shelf-life. The incredible flavors that come from the combination of sweet earthy beets and brine are nothing short of delicious.
Pickled beets are very tasty, eaten as a snack right out of the jar or served as a side dish, or even on a charcuterie board or antipasto platter. Be sure to watch my video below to see how to precisely roast the beets and peel them with ease.
Ingredients You’ll Need
- Beets – You can use any color of fresh beets for these. However, I used red.
- Sugar – This will help add flavor as well as preservation.
- Salt – I always use sea salt in my recipes, and this is used to help season the carrots and for preservation.
- Water – You will need cold water to help cut down the vinegar flavor.
- Vinegar – I used white distilled vinegar in my recipe.
- Mustard Seeds – These add awesome flavor and texture to the recipe.
- Peppercorns – Some whole peppercorns will add a bunch of spice to the cauliflower.
How to Make Pickled Beets
Use these easy-to-follow procedures and images to make these delicious, pickled beets:
Slice off the stem end of the beets.
Place them in a pan or pot cut side down along with water.
Cover and roast in the oven for 1 hour at 350°.
Remove them from the pot and let them cool for about 30 minutes.
Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
Cut the beets into thick slices or wedges and place them into clean and sterilized jars.
Next, make the brine and bring it to a boil over high heat. Ensure the salt and sugar are completely dissolved before removing them from the burner.
Pour the brine over the beets in the jar and submerge them. Cool them to room temperature before adding on the seal and lid and placing them in the refrigerator. See make and storage, along with chef notes.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 week ahead of time.
How to Store: Place the pickled beets sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.
Chef Notes + Tips
- Use a butter knife to help move the ingredients around once the brine is in the jar and the beets.
- For best flavor results, wait at least 24 hours before eating the pickled beets. The longer you wait, the more intense in flavor they will get.
- Make sure your jars are completely clean and sterilized before using them.
- Depending on the size of the beets, you may need more or less to fill the jars.
More Vegetable Recipes
Pickled Beets Recipe
- 2 bunches, or about 8 fresh medium to large sized beets
- 1 ½ cups water + 1 cup for beet roasting
- 1 ½ cups white distilled vinegar
- 1/3 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- Preheat the oven to 350°.
- Slice off the stem end of the beets.
- Place them in a pan or pot cut side down along with 1 cup of cold water.
- Cover with a lid or foil and roast in the oven for 1 hour at 350°.
- Remove them from the pot and let them cool for about 30 minutes on a plate or platter.
- Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
- Cut the beets into thick slices or wedges.
- Place the cut beets into clean and sterilized jars.
- Next, bring the water, vinegar, sugar, salt, mustard seeds, and peppercorns to a boil in a large pot over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
- Pour the brine over the beets in the jar making sure to submerge them.
- Cool to room temperature before adding on the seal and lid and placing in the refrigerator. See make and storage, along with chef notes.