Pickled Beets are an easy to make snack that you’ll love reaching for in your fridge! This quick pickling recipe is a great starter recipe if you’ve never tried your hand at pickling before. The end result is a vibrant pickled veggie that’s nutritious, delicious, and perfect for munching on when you need a salty and slightly sweet little something!
The first thing you’re likely to notice about Pickled Beets is their signature vibrant red hue. Don’t you just love when you can achieve that color in your kitchen without the use of red food dye?!
These picture-perfect pickled veggies aren’t just pretty, either. They’re SO satisfying to snack on! A little salty, a little sweet, and they always have the slightest (and most wonderful) crunch.
You can use Pickled Beets in a wide variety of ways. While I tend to reach for them as a little midday snack, you can also toss them onto salads or into wraps and sandwiches for some added flavor and color.
They add a lot to pretty much anything they’re served with! On holidays like Easter, I like to add them to my lunch spread to add even more brightness to everyone’s plates.
I mentioned earlier that Pickled Beets are both nutritious and delicious, and that’s so true! While I honestly mostly munch on them because of how tasty they are, these pickled veggies also have a lot of great health benefits. They’re rich in probiotics, low in calories, and have a good amount of potassium, iron, calcium, and more. While I love a roasted beet, these pickled beets are my favorite way to eat them.
How to Make Pickled Beets
This quick pickling recipe is SO simple! You only need a handful of inexpensive ingredients and about 10 minutes of your time to make this snack.
- Boil. Bring the vinegar, water, sugar, peppercorns, coriander seed and cinnamon stick to a boil.
- Add the onions. Lower the heat to low and add the onions. Gently simmer for about 5 minutes.
- Pickle the beets. Evenly divide the beets among your jars. Fill them about 1 inch from the top of the jar, not all the way to the top and not packed too tightly. Pour the brine and onions into the jars, fully covering the beets.
- Let it cool off. Allow the pickling beets to cool to room temperature for about 20-30 minutes. The jars can NOT be hot when you place the lid on!
- Seal and store. Seal the jars securely with the lids and store in the fridge for up to 5 days. Enjoy!
What ingredients do I need to make Pickled Beets?
This is a budget-friendly recipe that utilizes simple ingredients you can find at any grocery store! Let’s take a look at what you’ll need to add to your shopping list:
- Apple cider vinegar – Plain white vinegar is an adequate substitute, but you’ll lose the touch of natural sweetness that apple cider vinegar provides.
- Granulated white sugar
- Whole peppercorns
- Whole coriander seeds
- Cinnamon stick
- Sweet onion – It’ll need to be peeled and sliced into 1/4 inch slices for the best results.
- Whole roasted beets – Not sure how to make these? I’ve got you covered! Check out How to Make Oven Roasted Beets for everything you need to know.
How long will Pickled Beets stay fresh?
In a truly airtight, sealed jar, your Pickled Beets should stay nice and fresh for up to 5 days when stored in the refrigerator.
Make sure that the beets are fully cooled to room temperature prior to sealing the jar. They cannot be warm at all! Also, every time you reach in the jar for a beet, do so with a clean utensil. Any new bacteria introduced to the jar could cause the beets to spoil.
Enjoy more of my favorite pickle recipes!
- Pickled Garlic
- Red Beet Pickled Eggs
- Refrigerator Dill Pickles
- Quick Pickled Red Onions
- Easy Quick Pickled Okra
Get the Recipe: Pickled Beets Recipe
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1/4 cup granulated white sugar
- 1 tablespoon whole peppercorns
- 1/2 tablespoon whole coriander seeds
- 1 cinnamon stick
- 1 medium sweet onion, sliced into 1/4 inch slices
- 6 medium whole roasted beets, peeled
- 1 saucepan
- 1 canning jar
- In a medium saucepan, bring the vinegar, water, sugar, peppercorns, coriander seed and cinnamon stick to a boil.
- Turn the heat to low and stir in the onion. Simmer for 5 minutes.
- Divide the beets among 8 ounce canning jars filling until about 1 inch from the top of the jar. Do not pack the beets in tightly.
- Pour the pickling brine and onions into the jars covering the beets. Allow the mixture to cool to room temperature, approximately 20 to 30 minutes.
- Seal the jars with the lids and store in the refrigerator for up to 5 days.