These days, I almost always have a jar of pickled beets in the fridge. It’s one of my go-to snacks and ways to perk up sandwiches, salads and charcuterie platters. But I didn’t always appreciate the earthy flavor of beets. When I became the chef of a farm-to-table restaurant, I learned that most vegetables are scarce in the wintertime, but beets are available year-round. The only problem is that most people don’t like them (my former self included). So I had to experiment with different beet recipes to find the right one.
For me, pickling beets was the way to go. Vinegar and warming spices reduced the beet’s disagreeable earthiness and enhanced its natural sweetness. Pickled beets were zippy, with a sour-sweet, rich character that reminded me of tomatoes. So I started using beet pickles on burgers and sandwiches when tomatoes weren’t in season. When customers requested a “BLB” sandwich without beets, I sent them out anyways on the side. I converted quite a few beet haters in the process!
Once you learn how to make pickled beets, you, too, may gain an appreciation for this underrated nutrient-dense veggie.
How to Pickle Beets
This recipe for beet pickles is considered a refrigerator pickle or quick pickle recipe. These won’t last as long as pickles that have been processed in a water bath canner, but they come together much faster—and easier. You don’t need to sterilize any jars, prepare a water bath or wait weeks to enjoy the fruits of your labor. These beet pickles are ready to eat after just an hour in the brine.
The process for quick pickling is pretty straightforward. Simply cook the beets, and slice them into the desired shape. Thin slices are nice for sandwiches, but chunky cubes are great for salads or charcuterie boards. Then, prepare a simple pickling brine with vinegar, salt, sugar and any desired pickling spices. Pour the hot liquid over the beets, and refrigerate to let the flavors come together.
Please note that canning recipes are different from quick-pickled recipes, so we don’t recommend using traditional canning for these pickled beets. Instead, use a recipe specifically formulated for canning, like spiced pickled beets.
Ingredients for Pickled Beets
- Beets: Look for beets free of blemishes, bruises or soft spots. Larger beets can have tough cores, so aim for medium-sized beets about 2-1/2 inches in diameter. If the roots came with the greens intact, don’t throw them away! Store beet greens in the crisper bin for up to three days, and saute them in oil like spinach or kale.
- Vinegar: You can use any type of vinegar to make refrigerator pickles. Cider vinegar is my favorite for its subtle sweetness. Experiment with the flavor profile using sharp and tangy red wine vinegar, complex sherry vinegar or mild rice wine vinegar.
- Sugar: Granulated sugar brings out the beet’s natural sugars and balances the acidity in the vinegar. You can cut back on the amount of sugar, but the pickles will be very tart and slightly sour (which is exactly what some people prefer!).
- Cloves and allspice: Warming spices accentuate sweetness and give the beets a cozy character.
Directions
Step 1: Cook the beets
Scrub the beets, and trim the tops to 1 inch. Place the beets in a Dutch oven, and add enough water to cover. Bring the water to a boil. Reduce the heat, and simmer, covered, for 25 to 30 minutes or until tender.
Editor’s Tip: While you can pickle raw beets, cooking them first makes them sweeter and more flavorful. If you don’t want to boil beets for pickling, use another cooking method from our complete guide to cooking beets.
Step 2: Peel the beets
Remove the beets from the water. Once cool enough to handle, peel and slice the beets. Place them in a bowl, and set aside.
Editor’s Tip: To prevent staining, wear gloves while working, and prepare the beets on a paper towel-lined cutting board.
Step 3: Simmer the pickling brine
In a small saucepan, stir together the vinegar, sugar, cloves, allspice and salt. Bring the mixture to a boil, and boil for five minutes.
Step 4: Pickle the beets
Pour the brine over the sliced beets. Refrigerate for at least one hour. Drain before serving.
Editor’s Tip: There are plenty of creative pickle juice uses if you want to repurpose the leftover brine.
Pickled Beets Variations
- Start with canned beets: Fresh beets are sweeter and fresher than canned beets, but they also take longer to prepare. Canned beets are ready to use, so you can simply heat the pickling brine and pour it over the beets.
- Add citrus: Add orange or lemon peels to the brine to give the beets a bright, citrusy aroma. You can also toss the drained beets with orange marmalade to create a sweet-and-sour flavor.
- Use your favorite brine: Swap in the brine from your favorite pickling recipe, like the one used in this pickled zucchini.
- Include add-ins:Â Once you’ve mastered the basic recipe, get creative with flavorful additions like sliced onions, cabbage, jalapenos or hard-boiled eggs to make pickled eggs and beets.
How long do pickled beets last in the fridge?
Pickled beets last up to three months in the refrigerator. Learn about pickling safety tips and the factors that make pickles safe to eat.
How to Store Pickled Beets
Store your beet pickles in a jar with a tightly fitted lid in the fridge. Canned pickles have enough acidity to keep bacteria growth at bay, but this recipe for beet pickles is not shelf-stable. Recipes for quick pickles need to be refrigerated.
Pickled Beets Tips
Do you have to peel beets before pickling them?
It’s best to remove the peels before pickling beets. They’re edible, but they taste harsh and bitter. You don’t have to peel beets before cooking them, though. Once cooked, the skins will slide right off.
How do you serve pickled beets?
Once you learn how to pickle beets, you can use them in many ways. Serve pickled beets in a chilled beet salad, or enjoy them with hard-boiled eggs as a light lunch. You can use them instead of roasted beets for a tangy twist on salads like spinach salad with goat cheese or beet salad with lemon dressing. Pickled beets are also a great addition to charcuterie boards, sandwiches and burgers.
What kind of beets should you use to make pickled beets?
You can use any type of beet to make pickled beets. Each variety has a different flavor profile, with golden beets boasting a sweeter, more delicate flavor than earthy red beets. Chiogga beets (or “candy cane” beets) are the mildest flavor in the group. Keep in mind that this beet’s pink and white spirals look gorgeous when raw, but they’ll fade to an overall pinkish hue when cooked.
