Pickled Beets

Fork tender pickled beets are super easy to make with no pressure canning involved and last in the refrigerator marinated in brine for up to 6 weeks.

Why this recipe works

Chock full of tangy-sweet flavor, vibrant color, and tender texture – these pickled beets are perfect for snacking on or using in all different kinds of recipes.

Beets are rich in nutrients and dietary fiber, promoting a good gut microbiome along with many other health benefits. You can pack them into our vibrant pearl couscous salad with feta and beet, load them into a strawberry beet smoothie, roast them, boil them, or do as we did here and make pickled beets for snacking or adding to salads and sandwiches.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEETS – Choose fresh beets with the greens still attached. You can use red beets, golden beets, or baby beets. If using baby beets, be sure to grab an extra one or two to make up for lost space in the jar. You can roast, boil, or steam your beets for pickling and cut them into cubes or slice them into discs. It all comes down to individual preference.

VINEGAR – Brining pickled beets in white vinegar should be balanced out with sugar, otherwise, your beets will taste too vinegary. You may use apple cider vinegar if you prefer, but note that the beets may look a bit darker once marinated.

How to Make Pickled Beets

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 degrees F.
2. Prep the beets by removing the greens and scrub them free of dirt.
3. Rub the beets with olive oil then wrap all 4 beets in a large piece of foil.
4. Place foil packet on a baking sheet and roast in the preheated oven for 1 hour or until they are fork-tender.
5. Allow them to cool slightly then begin peeling the skins off.
6. Thinly slice the beets and place them in a 32 ounce wide-mouth mason jar.
7. In a small skillet, combine vinegar, sugar, kosher salt, ground mustard, peppercorns, and cloves.
8. Bring brine to a boil, boil for 5 minutes.
9. Pour brine over the top of the beets in the mason jar.
10. Refrigerate for at least 1 hour before serving (or as long as 24 hours).

Frequently Asked Questions & Expert Tips

Yes, this recipe for pickled beets should be stored in an air-tight container in the refrigerator for up to 6 weeks. This recipe is strictly for refrigerator pickled beets. Canning beets is an entirely different method of preserving beets that does not require refrigeration.

Serving Suggestions

Serve warm or cold, chopped and mixed into garnishes, added to salads and sandwiches, or enjoyed straight from the jar as a snack.

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• Roasted Beets

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