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
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.
Learn how to make tangy and delicious pickled beets using vinegar and spices. A simple method for long-lasting flavor and shelf-stable jars
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
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.
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.
A: No—pickled beets are preserved with vinegar and sugar, while fermented beets rely on salt and natural bacteria for preservation.
A: In the fridge, they can last 6–8 weeks unopened and 4–6 weeks after opening if handled cleanly.
A: You can reuse it once to pickle another batch, but it will be milder and should be boiled before reuse.
A: They’re great with cheese boards, in salads, on sandwiches, or served alongside pork and duck dishes.
A: Not for this thin-sliced version. If using thicker chunks, consider pre-boiling to soften them slightly.
A: Yes, but it will give a sharper flavor. Apple cider vinegar offers a rounder, fruitier taste.
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