Recipe

Pickled Beets

Tender beets in a sweet-tangy vinegar brine with warm spices, perfect for salads, sandwiches, and snack plates.

By Matt Campbell

•

4.8

A glass jar filled with deep ruby pickled beet slices in brine on a light kitchen counter, with a few peppercorns and bay leaf visible

Pickled beets are one of those tiny kitchen wins that make everything else taste more exciting. Salads get brighter, sandwiches get a tangy snap, and even a boring bowl of cottage cheese starts acting brand new. This is my home-cook-friendly method for pickled beets, with a bold, balanced brine that tastes sweet, tangy, and just a little warm from spices.

You can keep it easy with refrigerator pickles, which is what this recipe is designed for. If you want shelf-stable canned beets, do not use this exact recipe. Use a tested canning recipe and follow proper processing times for your jars and altitude.

Whole fresh beets, a bowl of vinegar, sugar, salt, and small dishes of pickling spices arranged on a clean kitchen counter

Why It Works

Reliable texture: roasting or simmering cooks beets until tender but not mushy, so they stay sliceable in the jar.
Balanced brine: vinegar for tang, sugar for roundness, salt for pop. It hits that classic pickled beet vibe without tasting flat.
Flexible flavor: keep it old-school with cloves and allspice, or go modern with citrus, ginger, or a spicy kick.
Meal-friendly: they get better after a night in the fridge and stay ready for quick lunches all week.

Pairs Well With

Storage Tips

Refrigerator pickled beets: Cool, cover tightly, and refrigerate. They are best after 24 hours and typically keep well for about 2 to 3 weeks, depending on freshness, fridge temperature, and how cleanly you serve them.

Always use clean utensils when grabbing beets so the brine stays fresh. If you see mold, a slimy texture, bubbling, or an “off” smell, toss the jar. (A harmless-looking film can happen sometimes, but I still stick with the rule: when in doubt, throw it out.)

Brine bonus: Do not pour that brine out. Splash a spoonful into salad dressing, stir into hummus, or use it to quick-pickle sliced onions.

An open jar of pickled beets on a refrigerator shelf with the lid set beside it, showing beet slices submerged in brine

Common Questions

Do I have to cook the beets first?

Yes. Raw beets are too firm and do not absorb the brine well. Cook them until a knife slides in easily, then peel and slice.

Roast or boil, which is better?

Roasting gives slightly deeper, sweeter flavor and less watery beets. Boiling is faster and simpler. Both work great here.

How long until they taste pickled?

You will taste the brine in a few hours, but they are best after overnight. For full flavor, give them 2 to 3 days.

Do I need to sterilize jars for refrigerator pickles?

No special sterilizing is required for fridge pickles, but your jars and lids should be very clean. Wash well in hot, soapy water (or run through the dishwasher), then dry before using.

Can I can these for shelf-stable storage?

This recipe is written for refrigerator pickles. For shelf-stable canned beets, use a tested canning recipe and follow safe water-bath processing times for your jar size and altitude. Brine strength and processing rules matter for safety.

Why did my brine turn cloudy?

A little haze can happen from spices or garlic. If it smells normal and there is no bubbling or mold, it is usually fine for fridge pickles. When in doubt, toss it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven (for boiling beets) or sheet pan or roasting dish (for roasting)
Aluminum foil (if roasting)
Chef’s knife and cutting board
Paper towels (for easy peeling)
Small saucepan (for the brine)
1 to 2 clean pint jars with lids (or one quart jar)
Funnel (optional but makes life easier)

I started making pickled beets when I realized I was buying them for every salad bar craving and then immediately forgetting they existed once they hit my fridge. Homemade fixed that. The jar is right there, the beets are actually bright and snappy, and the brine tastes like something you want to sneak a spoonful of while no one is looking. It is low drama, high payoff, and it makes weeknight food feel a little more put together.

Pickled Beets

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour (plus chilling time)

Servings Makes about 2 pints (12 to 16 servings as a side)

Ingredients

For the beets

2 lb beets (about 6 to 8 medium), scrubbed
Water, as needed (if boiling)

For the pickling brine

1 cup distilled white vinegar (5% acidity)
1 cup apple cider vinegar (5% acidity)
1 cup water
3/4 cup granulated sugar
1 1/2 tsp kosher salt
1/2 tsp black peppercorns
1/2 tsp mustard seeds
4 whole cloves
4 allspice berries
1 bay leaf
1 small cinnamon stick (optional but cozy)

Optional add-ins (choose one vibe)

1 small red onion, thinly sliced (adds bite)
2 garlic cloves, lightly smashed (adds savory depth)
1 small piece fresh ginger (about 1 inch), sliced (adds zing)
1/4 tsp crushed red pepper flakes (adds heat)

Cooked peeled beets being sliced into rounds on a wooden cutting board with a chef's knife

Instructions

Cook the beets. Choose your method (larger beets take longer, so start checking early):
- Boil: Add beets to a pot, cover with water, and simmer 30 to 45 minutes until a knife slides in easily.
- Roast: Heat oven to 400 F. Wrap beets in foil, roast 45 to 60 minutes until tender.
Cool, peel, and slice. Let beets cool until you can handle them. Rub the skins off with paper towels (gloves help if you hate pink fingertips), then slice into 1/4-inch rounds or cut into wedges. If you prefer, slip the skins off under running water.
Pack the jars. Divide sliced beets between clean jars. Add any optional add-ins like onion, garlic, or ginger as you layer. Pack them comfortably, not crammed, so the brine can flow in and cover everything.
Make the brine. In a small saucepan, combine white vinegar, apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, allspice, bay leaf, and cinnamon stick if using. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour and submerge. Carefully pour the hot brine over the beets, leaving about 1/2 inch of space at the top. Make sure the beets are fully submerged. Tap the jar gently to release air bubbles.
If you are a little short on brine: top off with a splash of equal parts vinegar and water (a simple 1:1 mix) until the beets are covered.
Cool, then refrigerate. Let jars cool to room temperature, then put the lids on and refrigerate. They are tasty after a few hours, but best after 24 hours.
Serve. Pile on salads, tuck into sandwiches, or add to a snack plate with cheese and crackers. Save a little brine for quick dressings.

Practical Tips and Variations

Cut matters: Thin slices pickle faster. Wedges stay meatier. Grated beets pickle very fast but stain everything in a five-foot radius.
Sweetness dial: Prefer less sweet? Drop sugar to 1/2 cup. Prefer classic deli-style sweet? Bump to 1 cup.
Add a little citrus: A few strips of orange peel in the jar makes the whole thing taste brighter and less heavy.
Spicy version: Add crushed red pepper flakes or a sliced jalapeño. Just know the heat grows as it sits.
No staining survival kit: Wear gloves if you care, and rinse your cutting board right away. Beets do not believe in second chances.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Pickled Beets

Why It Works

Pairs Well With

Recommended

Harvard Beets

Homemade Pickling Spice

Quick Fridge Pickles

Quick Pickled Red Onions

Storage Tips

Common Questions

Do I have to cook the beets first?

Roast or boil, which is better?

How long until they taste pickled?

Do I need to sterilize jars for refrigerator pickles?

Can I can these for shelf-stable storage?

Why did my brine turn cloudy?

Pickled Beets

Ingredients

For the beets

For the pickling brine

Optional add-ins (choose one vibe)

Instructions

Practical Tips and Variations