Pickled Beets

These quick pickled beets are easy to make and so flavorful—perfect for eating straight from the jar, on salads, or in sandwiches, and they can even be canned.

I am a pickled beets fanatic. Anytime, anywhere if I see them they go on my plate. From bread and butter pickles, quick-pickled onions, pickled green beans, and refrigerator pickles, I love any pickled veggies. I just love the acidic punch they take on, all while maintaining a crisp, firm texture. They’re delicious. Even more, pickled beets are good for you, rich in probiotics for gut health, heart health, and cancer-fighting properties. These easy pickled beets are infused with an herbaceous brine perfumed with anise seed, coriander, dried dill, onion, rosemary, and bay leaves perfect right out of the jar. My favorite way to eat them is in salads and on charcuterie boards. They’d also make a lovely appetizer with fresh ricotta or goat cheese and crostini, or make any burger next-level.

Why You’ll Love It

• These pickled beets are flavored with simple aromatics that promote fermentation beneficial for good health
• They maintain their firm texture and won’t get mushy
• They’re the ideal condiment to have on hand for easy appetizers or additions to salads and sandwiches

What’s in These Pickled Beets

Pickling vegetables is incredibly easy and requires only a handful of ingredients:

• Beets—I use red beets, but you could use golden, or do a mix
• Apple cider vinegar—because you can’t make pickles without vinegar (well technically you can, but you shouldn’t).
• Water—for the pickling brine
• Granulated sugar—to help sweeten the brine just enough, and balance the tang of the vinegar
• Onion—I like using red onion here, but you could use any type
• Bay leaves—you can use fresh or dried
• Whole black peppercorn—for the subtlest spice
• Dried dill—or you could use fresh if you prefer
• Whole coriander—coriander is a wonderful spice to use for pickles (note that it does not taste like cilantro)
• Crushed red pepper flakes—for just a hint of heat
• Whole anise seed—or fennel seed
• Fresh rosemary—rosemary lends such wonderful, earthy aromatics to these pickled beets

How to Pickle Beets

These pickled beets are a breeze to make. I love this recipe because unlike many canning recipes, you only have to wait 24 hours before consuming them (many pickling recipes take several days). Here’s how to make them:

• Cook your beets. Before pickling, you’ll need to cook them. I find the easiest way to cook them is to roast the beets in the oven. Or, you can boil them in water until tender but still slightly firm (you don’t want them to turn to mush after being pickled). Drain the beets, then peel and slice them.
• Make your brine. Add the brine ingredients to a large saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes, then strain and cool the liquid.
• Pack and can. Pack the sliced beets into jars and top with the brine. Leave the pickled beets in your fridge for at least 24 hours before diving in.

How Long Will Pickled Beets Last?

If stored in the fridge in an airtight container, these quick pickled beets should last up to 2 months.

Ways to Eat Pickled Beets

Like regular pickles, these easy pickled beets can be enjoyed in so many ways. A few of our favorite ways to nosh on these babies include:

• Straight from the jar
• On sandwiches (add sliced egg and some herbed goat cheese)
• Tossed in salads
• Atop grain bowls
• On a crudité platter

FAQ and Recipe Tips

• How long does it take for pickled beets to be ready to eat? These pickled beets need about 24 hours in the fridge for all of the flavors to properly infuse.
• How long will pickled beets last in the refrigerator? These quick pickled beets will last for about 2 months in the fridge.
• Note that you can use any variety of beets you’d like in this recipe. Red, golden, candy-striped — use whatever you’ve got.
• Feel free to play around with the spices in the pickling brine. Don’t alter the amount of water and vinegar in the brine, but everything else can be adjusted to suit your tastes.
• I like to refrigerate these quick pickled beets instead of canning them since they only take about a day to absorb the full flavor. I figure they’d be gone as soon as a bottle was opened anyway, so why bother with the extra sweatiness?

More Easy Pickle Recipes You’ll Love

• Killer Spicy Garlic Dill Pickles
• Zesty Bread and Butter Pickles
• Sweet and Sour Asian Pickled Cucumbers
• Quick Pickled Onions
• Pickled Green Beans

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Recipes With Beets

• Baked Beet Chips
• Beet, Avocado, and Fried Goat Cheese Salad
• Shaved Brussels Sprouts Salad with Beets, Pecans, & Goat Cheese
• Green Salad with Shrimp, Beets, Pecans, & Goat Cheese
• Beet, Carrot, & Pomegranate Salad

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