pickled beets

• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour (plus chilling time)
• Yield: 4 servings (1 pint jar)
• Intensity: Easy / Beginner-friendly

There is something deeply satisfying about popping open a jar of vibrant, tangy, homemade pickled beets. Unlike traditional canning that requires special water-bath equipment and long processing times, this quick refrigerator recipe gives you all the crisp, sweet-and-sour flavor with a fraction of the effort.

Whether you are tossing them into a crisp autumn salad, adding them to a colorful grain bowl, or enjoying them straight from the jar as a zesty snack, these pickled beets will quickly become a refrigerator staple.

Ingredients

• 2 lbs fresh whole beets (about 4 medium-sized beets, scrubbed clean with greens trimmed to 1 inch)
• 1 cup distilled white vinegar (or apple cider vinegar for a fruitier tang)
• 1 cup water
• ⅓ cup granulated sugar (adjust to taste)
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 1 tsp yellow mustard seeds
• 2 cloves garlic (peeled and lightly smashed)
• 1 small fresh sprig of fresh dill (optional)

Step-by-Step Instructions

Step 1: Cook the Beets

Place your trimmed, scrubbed beets into a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low, cover with a lid, and let them simmer. Cook for 40 to 50 minutes, depending on the size of the beets. You will know they are done when a fork easily pierces through the thickest part of the largest beet.

Step 2: Peel and Slice

Drain the hot water and immediately plunge the cooked beets into a bowl of ice water to stop the cooking process and cool them down. Once cool enough to handle, use your hands or a paper towel to rub the skins off—they should slip right off easily. Slice the peeled beets into uniform quarter-inch rounds, half-moons, or wedges, and pack them tightly into a clean 1-pint glass jar along with the smashed garlic cloves and fresh dill sprig.

Step 3: Prepare the Pickling Brine

In a separate small saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, and mustard seeds. Place the pan over medium heat and bring the mixture to a gentle boil, stirring constantly until the sugar and salt have completely dissolved. Remove the brine from the heat.

Step 4: Pour and Seal

Carefully pour the hot pickling brine directly over the sliced beets in the jar, making sure the beets are completely submerged and leaving about a half-inch of headspace at the top. Let the jar cool uncovered on your countertop for about 30 to 45 minutes. Once cooled to room temperature, secure the lid tightly and place the jar in the refrigerator.

Step 5: Chill and Serve

For the absolute best flavor, let the beets marinate in the refrigerator for at least 24 hours before serving so the pickling liquid fully penetrates the beets.

Nutrition Facts

• Note: Nutritional values are approximate estimates per serving based on 4 equal servings.
• Calories: 65 kcal
• Total Fat: 0.5g
  • Saturated Fat: 0g
• Sodium: 620mg
• Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 11g
• Protein: 2g