Published August 10, 2022.This post may contain affiliate links. Please read my disclosure policy.
These easy-to-make pickled beets recipe in sweet vinegar brine will become your new favorite snack and side dish. I love eating these straight out of the jar as soon as they’re ready.
Pickling is such a fantastic way to add so much to any vegetable, and not-too-mention is an awesome alternative when you have a lot of leftover fresh produce. If you’re new to pickling or are looking for some new recipes, definitely check out my Pickled Red Onions or Dill Pickles.
Pickled Beets
Pickled beets are roasted, skinned, and fresh beets that are covered in a hot, sweet, and salty vinegar brine to help preserve their shelf-life. The incredible flavors that come from the combination of sweet, earthy beets and brine are nothing short of delicious.
Pickled beets are very tasty, eaten as a snack right out of the jar, served as a side dish, or even on a charcuterie board or antipasto platter. Be sure to watch my video below to see how to roast the beets precisely and peel them with ease.
Ingredients and Substitutions
- Beets – You can use any color of fresh beets for these. However, I used red.
- Sugar – This will help add flavor as well as preservation.
- Salt – I always use coarse salt in my recipes, and this is used to help season the carrots and for preservation.
- Water – You will need cold water to help cut down the vinegar flavor.
- Vinegar – I used white distilled vinegar in my recipe.
- Mustard Seeds – These add awesome flavor and texture to the recipe.
- Peppercorns – Some whole peppercorns will add a bunch of spice to the cauliflower.
How to Make Pickled Beets
Slice off the stem end of the beets.
Place them in a pan or pot cut side down along with water.
Cover and roast in the oven for 1 hour at 350°.
Remove them from the pot and let them cool for about 30 minutes.
Remove the outside peelings of the beets using gloves, clean hands, or paper towels.
Cut the beets into thick slices or wedges and place them into clean, sterilized jars.
Next, make the brine and bring it to a boil over high heat. Ensure the salt and sugar are completely dissolved before removing them from the burner.
Pour the brine over the beets in the jar and submerge them. Cool them to room temperature before adding on the seal and lid and placing them in the refrigerator. See make and storage, along with chef notes.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 week ahead of time.
How to Store: Place the pickled beets sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.
Chef Notes + Tips
- Use a butter knife to help move the ingredients around once the brine and the beets are in the jar.
- Wait 24 hours before eating the pickled beets for the best flavor results. The longer you wait, the more intense the flavor they will get.
- Make sure your jars are completely clean and sterilized before using them.
- Depending on the size of the beets, you may need more or less to fill the jars.
More Vegetable Recipes
- Pickled Green Beans
- Roasted Asparagus
- Pickled Carrots
- Cucumber Salad
- Pickled Cauliflower
Video
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Pickled Beets Recipe
5 from 15 votes
These easy-to-make pickled beets recipe in sweet vinegar brine will become your new favorite snack and side dish.
Servings: 16
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Ingredients
- 2 bunches, or about 8 fresh medium to large sized beets
- 1 ½ cups water + 1 cup for beet roasting
- 1 ½ cups white distilled vinegar
- 1/3 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
Instructions
Preheat the oven to 350°.
Slice off the stem end of the beets.
Place them in a pan or pot cut side down along with 1 cup of cold water.
Cover with a lid or foil and roast in the oven for 1 hour at 350°.
Remove them from the pot and let them cool for about 30 minutes on a plate or platter.
Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
Cut the beets into thick slices or wedges.
Place the cut beets into clean and sterilized jars.
Next, bring the water, vinegar, sugar, salt, mustard seeds, and peppercorns to a boil in a large pot over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
Pour the brine over the beets in the jar making sure to submerge them.
Cool to room temperature before adding on the seal and lid and placing in the refrigerator. See make and storage, along with chef notes.
Notes
Make-Ahead: You can make these up to 1 week ahead of time.
How to Store: Place the pickled beets sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.
Use a butter knife to help move the ingredients around once the brine is in the jar and the beets.
For best flavor results, wait at least 24 hours before eating the pickled beets. The longer you wait, the more intense in flavor they will get.
Make sure your jars are completely clean and sterilized before using them.
Depending on the size of the beets, you may need more or less to fill the jars.
Nutrition
Calories: 18kcalCarbohydrates: 4gProtein: 0.2gFat: 0.05gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 227mgPotassium: 35mgFiber: 0.3gSugar: 4gVitamin A: 4IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
Course: side dishes
Cuisine: American
Author: Chef Billy Parisi
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36 comments
- Joan Pinkerton
I can’t wait to eat these. I already know they will be delicious thank you so much.
- Reply
- SUSAN QUIGLEY
The best pickled beet recipe. Thank you.
- Reply
- Dannette Wood
I am giving these pickled beets 5 stars! I am a pickled beet lover. I have never made myself as I was intimidated! These are so easy and the taste is phenomenal! No more store-bought for me!
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- sue 😁
Thank you ChefBilly yummy 😋 😁🤩
- Reply
- sue 😁
😁😋yummy ChefBilly thank you tasty recipe 😁😋🤩👋
- Reply
- sue 😁
Thank you 😁😋ChefBilly wonder full
- Reply
- sue 😁
Love Beats Thank you ChefBilly wow recipe 😁😋🤩😍😋👋
- Reply
- Debra
How many pints does this make?
- Reply
Going to depend a bit on how big the beets are and how many you can fit in each jar.
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- Frank Campos
The ingredient list shows only beets but your notes talk about carrots and cauliflower? Is this a typo from a “cut and paste”?
- Reply
Where are you seeing that at?
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- Maya Moessner
My mom used to put fresh horseradish root, sliced with the potato peeler.
Depending on the size of the jar she would put two or three slices in each jar. Than pour the brine over it. It’s delicious!!!❤️- Reply
many thanks!
- Reply
- Irene Connelly
Fabulous! I grew up eating my grandmom’s “pickled” beets but they were more or less just sweet-and-sour. Chef Parisi’s recipe adds a bit more complexity, a recipe worthy of all the effort I put into my home-grown beets! I made the recipe with both Golden and red beets, and had a mixed supply of mustard seeds, as well as mixed European peppercorns. Very good after 24 hours, I can’t wait to sample after longer, if there are any left!
- Reply
so good!!
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- Jeanie Kristek
Love pickled beets and this recipe is a keeper. Thanks for sharing.
- Reply
Thank you!
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- Cheryln Betz
Can you water bath these and store???
- Reply
Why not?
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- Orange
Beets has a lot of benefits to our health. I always make a colorful salad of orange & reddish purple beets with arugula, pistachios, goat cheese & balsamic vinegar.
Now, I will make the pickled beets. Thank you Chef Billy for the recipe.
- Reply
Yes they do!
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- Joyce
Question: Can this recipe for pickled beets be canned?
- Reply
why not?
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- Sandra Ogawa
Hi! Can you water bath them?
- Reply
why not?
- Reply
- Chef Spenser
Thanks Chef!
- Reply
Absolutely!
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- Carol
Perfect in every way! Just like my Mother used to make. Can eat a whole jar at once.
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Awesome.
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- Addie HEnderson
I don’t think I like beets🫣my husband loves them. These look like some even non-canner ME could do and eat! I look forward to all your posts!🌻
- Reply
so good!!
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- HCampbell
As a former Detroiter, pickled beets are a staple. (Greek restaurants in Detroit put beets on salads.) After continuing to be disappointed in the pickled beets available in a jar, I found this recipe. This is the way to go, I’m telling you. Delicious!
- Reply
thanks for giving it a shot!!
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- Richard Philabaum
You make cooking simple and enjoyable. Best of all your reciepes are easy and fun to prepare and my wife enjoys 1t when I make something new
- Reply
Thank you!
- Reply
