Name: Pickled Beets Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/2 pounds fresh beets (trimmed and scrubbed); 1 cup apple cider vinegar; 1/2 cup water; 1/3 cup granulated sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon whole black peppercorns; 1/4 teaspoon ground cloves or 3 whole cloves; 1/4 teaspoon ground allspice (optional); 1 small red onion (thinly sliced)

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If you’re searching for something that brightens up a table and delivers a zippy punch of flavor, look no further than Pickled Beets. This vibrant dish combines earthy, sweet beets with a tangy, spiced brine, transforming humble roots into a snackable, crave-worthy treat. Whether you’re new to pickling or a seasoned pro, this approachable recipe promises a deliciously rewarding experience bursting with jewel-toned color and just the right balance of sweet, sour, and spice.

Ingredients You’ll Need

Pickled Beets require only a handful of simple ingredients, but each one plays a crucial part in building layers of flavor, color, and delightful texture. From the earthy base of the beets to the bright tang of vinegar, every component’s here to create a harmonious, memorable bite.

Fresh beets (1 1/2 pounds, trimmed and scrubbed): Choose small to medium beets for the sweetest flavor and the most tender texture.
Apple cider vinegar (1 cup): This gives beets their sharp, signature tang and slightly fruity undertones.
Water (1/2 cup): Dilutes the vinegar just enough to keep things balanced and refreshing.
Granulated sugar (1/3 cup): Rounds out the acidity and helps build that classic sweet-and-sour profile.
Kosher salt (1 1/2 teaspoons): Essential for seasoning and drawing out the natural beet flavors.
Whole black peppercorns (1/2 teaspoon): Lends brisk, peppery depth to the pickling liquid.
Ground cloves or whole cloves (1/4 teaspoon or 3, respectively): Offers warm, aromatic spice that loves pairing with beets.
Ground allspice (1/4 teaspoon, optional): Adds an extra layer of fragrant spice for those who love complexity.
Red onion (1 small, thinly sliced): Infuses the beets with gentle sharpness and amps up the color and crunch.

How to Make Pickled Beets

Step 1: Cook the Beets

Start by placing your scrubbed and trimmed beets in a large pot, then cover them with water. Bring the pot to a boil, reduce the heat, and let them gently simmer for 30 to 40 minutes, or until they’re fork-tender. This method coaxes out their natural sweetness and ensures a soft, sliceable texture that holds up beautifully in the pickle jar.

Step 2: Peel and Slice

Once the beets have cooled just enough to handle (running them under cold water helps!), slip off their skins—they should come away easily. Slice the beets into 1/4-inch rounds or wedges, depending on your presentation preference. The slices let all that delicious brine soak in, while wedges make for a more rustic look and snacking experience.

Step 3: Make the Pickling Brine

In a medium saucepan, combine apple cider vinegar, water, sugar, kosher salt, peppercorns, cloves, and optional allspice. Bring this mixture to a gentle boil, stirring to dissolve the sugar and salt. This aromatic brine is the heartbeat of Pickled Beets, infusing them with all those sweet-tart, subtly spicy notes.

Step 4: Assemble and Pour

Layer the sliced beets and red onion into a clean glass jar or lidded container. Pour the hot pickling brine over them, making sure everything is completely submerged. If needed, press everything down gently with a clean spoon to distribute the liquid. The steam carries all those spices deep into the beets and onions, which means maximum flavor in every bite.

Step 5: Cool and Refrigerate

Allow the jar to cool to room temperature before sealing. Once cooled, pop it in the refrigerator and let the Pickled Beets marinate for at least 24 hours (trust me, the wait is worth it!). The longer they sit, the more intense and harmonious the flavors become.

How to Serve Pickled Beets

Garnishes

A sprinkle of fresh dill, a toss of crumbled goat cheese, or even a scattering of toasted walnuts can elevate these Pickled Beets from simple to spectacular. Fresh herbs add brightness, while a touch of cheese gives creamy contrast to the tangy, earthy beets.

Side Dishes

Pickled Beets absolutely shine alongside roast chicken, grilled fish, or a spread of artisan cheeses and crusty bread. They add a splash of color and tang to salads or grain bowls, and make a surprisingly tasty companion to smoky barbecued meats.

Creative Ways to Present

Try serving your Pickled Beets layered on crostini with whipped feta, diced and tucked into deviled eggs, or scattered atop a vibrant Greek salad. Their jewel-like hue and zingy flavor make them a showstopper in charcuterie boards or as an unexpected burger topper.

Make Ahead and Storage

Storing Leftovers

Your Pickled Beets will keep beautifully in the refrigerator for up to two weeks. Store them in a tightly sealed jar to keep their flavor fresh and prevent the brine from absorbing fridge odors. The flavors only get better over time, so this is a side you’ll want to make in advance!

Freezing

While freezing isn’t recommended for Pickled Beets—their texture tends to suffer—freshly made ones keep well in the fridge for an extended period. If you find yourself with an overabundance, share with friends or use them creatively in recipes before they lose their perfect crunch.

Reheating

No need to reheat Pickled Beets at all! They’re meant to be enjoyed cold or at room temperature. Simply pull them from the refrigerator and serve straight away, letting their crisp, cool tang provide a refreshing counterpoint to heartier hot dishes.

FAQs

Can I use golden or striped beets for this recipe?

Absolutely! Golden or Chioggia (striped) beets work beautifully and create a stunning color palette when pickled together. Just remember, red beets can tint lighter varieties during pickling, so layer carefully if you want to preserve distinct colors.

How long should Pickled Beets marinate before eating?

For the best flavor, let them marinate in the refrigerator for at least 24 hours. If you can wait a bit longer (up to three days), the beets develop an even more pronounced tang and absorb the spices fully.

Are Pickled Beets healthy?

Pickled Beets are rich in fiber, antioxidants, and vitamins, all while being low in fat and calories. While they do contain some sugar and salt from the brine, they’re a tasty way to add vegetables to meals.

Do I have to use the spices listed, or can I customize?

You can absolutely tailor the spice blend! Traditional cloves and peppercorns are classic, but you could add a bay leaf, a pinch of chili flakes for heat, or experiment with ginger or coriander seeds for unique twists.

Can I reuse the pickling liquid?

It’s best to use the brine with one batch of Pickled Beets, as it loses potency with each use. However, you can strain and briefly boil used brine and pour it over blanched veggies for a quick refrigerator pickle—just keep food safety in mind.

Final Thoughts

I hope you’ll try these Pickled Beets and enjoy how effortlessly they jazz up everything from weeknight salads to holiday spreads. Their vivid color and punchy flavor earn them a spot in any kitchen, so go ahead—whip up a batch and add a burst of joy to your plate!

Pickled Beets Recipe

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4.9 from 9 reviews

Author: admin
Total Time: 55 minutes (plus marinating time)
Yield: About 3 cups 1x
Diet: Vegan

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Description

Delight in the tangy sweetness of homemade pickled beets with this easy recipe. Perfect as a colorful side dish or a zesty addition to salads and sandwiches.

Ingredients

Scale

Ingredients:

1 1/2 pounds fresh beets (trimmed and scrubbed)
1 cup apple cider vinegar
1/2 cup water
1/3 cup granulated sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon whole black peppercorns
1/4 teaspoon ground cloves or 3 whole cloves
1/4 teaspoon ground allspice (optional)
1 small red onion (thinly sliced)

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Instructions

Cook the Beets: Place beets in a pot, cover with water, boil, and simmer until fork-tender. Peel and slice.
Prepare the Pickling Liquid: Combine vinegar, water, sugar, salt, peppercorns, cloves, and allspice in a saucepan. Boil until sugar and salt dissolve.
Assemble the Pickled Beets: Place beets and onion in a jar. Pour the hot pickling liquid over them. Cool, seal, and refrigerate.
Marinate: Allow the flavors to meld for at least 24 hours.