Making Pickled Beets
Learn how to make tangy and delicious pickled beets using vinegar and spices. A simple method for long-lasting flavor and shelf-stable jars
Easy Pickled Beets in Vinegar: Tangy, Sweet, and Shelf-Stable
Pickled beets are a vibrant, tangy treat that can brighten up any dish. They’re easy to make at home, and they store well for months. This method relies on vinegar, sugar, and spices—not only to flavor but also to preserve the beets without refrigeration.
While this recipe doesn’t offer probiotics like fermented beets, it creates a zesty, flavorful preserve that pairs beautifully with rich meats, cheese platters, or fresh summer salads. It’s also a great way to reduce waste and extend the life of your beet harvest.
Serves:
200 ml (aprox 6.5 fluid ounces)
Time to Prepare:
20 minutes
Time to cook or cure:
10 minutes (plus 24h marinating)
Skill
Pickling, knife skills, sterilizing jars
Serves:
200 ml jar/ approx. 6.7 ounces
Time to Prepare:
20 min
Time to cook or cure:
10 minutes (plus 24h marinating)
Skills:
Pickling, knife skills, sterilizing jars
Ingredients & Tools
Ingredients
- 4 extra small beets, peeled and thinly sliced
- 1 tsp salt
- 1.5 tbsp unrefined sugar
- 1 bay leaf
- 3 cloves
- 5 black peppercorns
- 20 ml apple cider vinegar
- 40 ml water
Tools
- Peeler
- Mandoline or sharp knife
- Cutting board
- Bowl
- Sterile jar with lid
- Measuring spoons
- Wide mouth funnel
Useful guidelines
Use a mandoline for thin, uniform slices.
Always sterilize your jar before filling.
Let the beets marinate for at least 24 hours for full flavor.
Label your jar with the date to track freshness.
– This recipe is for quick pickling—refrigeration is still required after opening.
Directions
Simply follow these steps in order to make pickled beets:
1. Peel the beets and slice thinly using a mandoline or sharp knife.
2. Sterilize your jar and prepare your funnel and lid.
3. Add salt, bay leaf, cloves, peppercorns, vinegar, water, and sugar directly to the jar.
4. Stir until sugar and salt are mostly dissolved.
5. Add the beet slices to the jar using the funnel.
6. Press down gently to compact the contents and release air bubbles.
7. Seal the jar and shake lightly to mix the brine with the beets.
8. Let marinate for at least 24 hours in the fridge before serving.
Storage
- Store pickled beets in the fridge for up to 2 months.
- Always use a clean utensil when removing beets from the jar.
- Do not freeze pickled beets, as the texture may suffer.
- If you see cloudiness or mold, discard the jar.
Frequently asked questions
Q: Are pickled beets the same as fermented beets?
A: No—pickled beets are preserved with vinegar and sugar, while fermented beets rely on salt and natural bacteria for preservation.
Q: How long do pickled beets last?
A: In the fridge, they can last 6–8 weeks unopened and 4–6 weeks after opening if handled cleanly.
Q: Can I reuse the pickling brine?
A: You can reuse it once to pickle another batch, but it will be milder and should be boiled before reuse.
Q: What do pickled beets go well with?
A: They’re great with cheese boards, in salads, on sandwiches, or served alongside pork and duck dishes.
Q: Do I need to boil the beets first?
A: Not for this thin-sliced version. If using thicker chunks, consider pre-boiling to soften them slightly.
Q: Can I use white vinegar instead of apple cider vinegar?
A: Yes, but it will give a sharper flavor. Apple cider vinegar offers a rounder, fruitier taste.
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