There is something undeniably charming and irresistibly tasty about a good Pickled Beets Recipe that brightens up any meal with its vibrant color and tangy-sweet flavor. This recipe transforms humble fresh beets into a delightful treat that balances earthy sweetness with the perfect pickling spices, creating a versatile side that feels both nostalgic and fresh. Whether you’re new to pickling or a seasoned pickler, this Pickled Beets Recipe is going to become one of your favorite staples to keep in the fridge.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect pickled beets. Thankfully, this recipe calls for simple staples that each play a vital role — from the natural earthiness of fresh beets to the tangy zing of apple cider vinegar and the warm spices that add depth and dimension.
- 2 pounds fresh beets, trimmed and scrubbed: The star of the show, fresh beets bring sweet earthiness and beautiful deep color.
- 1 cup apple cider vinegar: Adds bright acidity and a hint of fruitiness to balance the sweetness.
- 1/2 cup water: Helps dilute the vinegar slightly to keep the bite pleasant.
- 1/2 cup granulated sugar: Provides the essential sweetness that makes these pickled beets sing.
- 1 1/2 teaspoons salt: Enhances flavor and helps preserve the beets.
- 1/2 teaspoon black peppercorns: Adds a subtle spicy warmth that complements the vinegar.
- 4 whole cloves: Impart a warm, aromatic note that enriches the pickling liquid.
- 1 bay leaf: Brings an herbal earthiness that rounds out the flavor profile.
- 1/2 teaspoon mustard seeds (optional): Adds a gentle pungency and texture for those who love a little extra complexity.
How to Make Pickled Beets Recipe
Step 1: Cook the Beets
Start by placing your fresh beets into a large pot and covering them with water. Bring this to a boil, then reduce the heat and let the beets simmer gently for 30 to 40 minutes until they are fork-tender. This slow cooking step softens the beets perfectly, setting the stage for them to absorb all those wonderful pickling flavors.
Step 2: Peel and Slice
Once the beets have cooled enough to handle, peel off the skins — they should come right off with a gentle rub. Then, slice the beets into 1/4-inch rounds or wedges, whichever you prefer. These pieces will soak up the pickling liquid beautifully, making every bite a burst of flavor.
Step 3: Prepare the Pickling Liquid
In a saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, cloves, bay leaf, and mustard seeds if you opted to include them. Bring this mixture to a boil, stirring occasionally to dissolve the sugar and salt, then reduce the heat and simmer for 5 minutes. This step allows all those spices to mingle and infuse the liquid with their distinct aromas.
Step 4: Pack and Pour
Next, pack the sliced beets tightly into sterilized glass jars. Carefully pour the hot pickling liquid over the beets, making sure they are fully submerged. This ensures even pickling and prevents spoilage. Seal the jars and let them cool to room temperature before refrigerating.
Step 5: Let Flavors Develop
Patience is key! Refrigerate your jars for at least 24 hours to allow the flavors to meld and deepen. Over time, the beets become more vibrant and tangy, developing that signature pickled beet taste that’s impossible to resist.
How to Serve Pickled Beets Recipe
Garnishes
Pickled beets shine brightest when paired with fresh garnishes. A sprinkle of chopped fresh dill or a few thin slices of red onion add an herby brightness and crunch that contrast beautifully with the tender, mellow pickled beets. For a pop of creaminess, a dollop of tangy Greek yogurt or crumbled feta can also complement the dish.
Side Dishes
This Pickled Beets Recipe pairs wonderfully with a variety of meals. They are a classic side to earthy roasted meats, rich cheeses, or hearty grain bowls. Plus, their vibrant color livens up any plate — try serving them alongside fresh salads or buttery crusty bread for a refreshing balance.
Creative Ways to Present
Think outside the jar! Layer pickled beets on top of creamy goat cheese crostinis for an elegant appetizer, toss them into spinach salads for a sweet and tangy twist, or even blend them into smoothies for an antioxidant boost. Their versatility lets you get creative in the kitchen every time.
Make Ahead and Storage
Storing Leftovers
Store your pickled beets in the refrigerator in their sealed jars for up to 3 weeks. Keeping them chilled preserves their bright, tangy flavor and crunchy texture. Make sure the beets stay submerged in the pickling liquid to avoid spoilage.
Freezing
Freezing pickled beets isn’t recommended, as it can alter their texture and make them mushy once thawed. It’s best to enjoy your Pickled Beets Recipe fresh from the fridge within the storage window for optimal taste and texture.
Reheating
Since pickled beets are meant to be enjoyed cold or at room temperature, reheating is generally not necessary. If you prefer warm beets, briefly warming them in a skillet is okay, but keep in mind this diminishes their characteristic tang and crunch.
FAQs
Can I use canned or pre-cooked beets instead of fresh?
While fresh beets offer the best flavor and texture for this Pickled Beets Recipe, you can use canned or pre-cooked beets in a pinch. Just be aware that the pickling time and overall flavor might be a bit different since those beets are already cooked and sometimes salted.
How long do pickled beets last in the refrigerator?
Stored properly in a sealed jar and kept submerged in the pickling liquid, your pickled beets will stay fresh and tasty for up to 3 weeks. After that, their texture and flavor may begin to decline.
Can I add other spices or herbs to this recipe?
Absolutely! This Pickled Beets Recipe is wonderfully adaptable. Try adding sliced onions, fresh dill, coriander seeds, or even a touch of cinnamon to customize the flavor to your liking.
Is this recipe vegan-friendly?
Yes, this Pickled Beets Recipe is completely vegan, gluten-free, and perfect for anyone following a plant-based diet. It’s a great way to add vibrant flavors and nutrients to vegan meals.
Do I need to sterilize the jars if I’m just refrigerating?
While sterilizing jars is crucial for long-term shelf storage, it’s still a good practice to use clean, hot jars when refrigerating your pickled beets to maintain freshness and prevent contamination. You can simply wash them thoroughly with hot, soapy water if you’re not canning.
Final Thoughts
If you’re looking for a fun, flavorful project that adds a splash of color and a burst of tangy sweetness to your meals, this Pickled Beets Recipe is just the answer. It’s simple, satisfying, and endlessly versatile. Trust me, once you try making your own pickled beets, you’ll wonder how you ever enjoyed meals without them. Grab those fresh beets and start pickling today!
Print
Pickled Beets Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 cups
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This homemade pickled beets recipe offers tangy, sweet, and spiced beet slices that make a perfect side dish or condiment. Made with fresh beets simmered until tender and preserved in a flavorful pickling brine of apple cider vinegar, sugar, and warming spices, these pickled beets are easy to prepare and store. Ideal for adding color and zest to salads, sandwiches, or charcuterie boards, they need just a day in the fridge to develop their delicious flavors.
Ingredients
Beets
- 2 pounds fresh beets, trimmed and scrubbed
Pickling Liquid
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 4 whole cloves
- 1 bay leaf
- 1/2 teaspoon mustard seeds (optional)
Instructions
- Cook the Beets: Place the trimmed and scrubbed beets in a large pot and cover them completely with water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the beets for 30 to 40 minutes, or until they are fork-tender when pierced.
- Prepare the Beets: Drain the beets and allow them to cool enough to handle safely. Peel off the skins—they should slip off easily—and slice the beets into 1/4-inch thick rounds or wedges.
- Make the Pickling Brine: In a saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, cloves, bay leaf, and mustard seeds if using. Bring this mixture to a boil over medium heat, then reduce to a simmer for 5 minutes to fully dissolve the sugar and allow the flavors to meld.
- Pack the Jars: Sterilize glass jars thoroughly. Pack the sliced beets tightly into the jars, leaving minimal air gaps.
- Pour and Seal: Carefully pour the hot pickling liquid over the packed beets, ensuring they are fully submerged in the brine. Seal the jars with lids and let them cool to room temperature.
- Refrigerate and Marinate: Refrigerate the sealed jars for at least 24 hours to allow the flavors to develop before serving. The pickled beets can be stored refrigerated for up to 3 weeks.
Notes
- Pickled beets keep well in the refrigerator for up to 3 weeks.
- For long-term storage, follow proper canning procedures to preserve the pickled beets safely.
- For flavor variation, try adding sliced onions or fresh herbs like dill to the jars.
