These easy pickled beets can be canned or made as quick pickles. Perfect for eating straight from the jar, or atop salads, sandwiches, and more!
I am a pickled beet 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 pickling a variety of veggies. I just love the acidic punch they take on, all while maintaining a crisp, firm texture. They’re delicious. 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, but I absolutely love adding them to salads and sandwiches. They’d also make a lovely appetizer with fresh ricotta or goat cheese and crostini, or make any burger next-level. I promise you’ll love them.
What’s in These Pickled Beets
Pickling vegetables is incredibly easy and requires only a handful of ingredients:
- Apple cider vinegar
- Granulated sugar
- Bay leaves
- Whole black peppercorn
- Dried dill
- Whole coriander
- Crushed red pepper flakes
- Whole anise seed
- Fresh rosemary
How to Pickle Beets
These pickled beets are a breeze to make, and 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:
Boil your beets. Before pickling the beets, you’ll need to 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
- Tossed in salads
- Atop grain bowls
- On a crudites platter
Tips for Making Pickled Beets
- 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.
- We chose to refrigerate these quick pickled beets instead of canning them, given they only take about a day to absorb the full flavor and we knew they’d be gone as soon as a bottle was opened 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.
- 5 pounds beets
- 5 cups apple cider vinegar
- 2 ½ cups water
- 2 ½ cups sugar
- 1 large onion , diced into 1-inch cubes
- 5 bay leaves
- 1 tablespoon whole black peppercorn
- 2 tablespoons dried dill
- 1 tablespoon whole coriander
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon whole anise seed
- 2 sprigs fresh rosemary
- In a large pot, cover beets with water and cook until tender, but still slightly firm.
- Drain and let beets cool, peel off the skins, and cut into ½ inch slices.
- Add remaining ingredients to a medium-size saucepan, bring to a boil then reduce to a simmer for 30 minutes, then chill and strain the liquid.
- Add strained liquid to beets and allow them to marinate in the refrigerator for at least 24 hours before serving.
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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