I’ve always loved the deep, earthy flavor of fresh beets, but when they’re pickled, they take on a whole new level of deliciousness. These homemade pickled beets are perfectly balanced between sweet and tangy, infused with warm spices like cinnamon, cloves, and mustard seeds. Whether you enjoy them as a snack, toss them into a salad, or serve them alongside roasted meats, they bring a vibrant pop of flavor to any dish.
Why You’ll Love This Recipe
Making your own pickled beets at home is easier than you think, and the result is far superior to anything store-bought. The beets retain their natural sweetness while absorbing the tangy vinegar brine, creating a perfectly balanced taste. Plus, the addition of warm spices adds depth and complexity, making each bite more flavorful than the last.
This recipe is also highly customizable. You can adjust the level of sweetness, experiment with different spices, or even add sliced onions for an extra kick. The best part? Once prepared, these pickled beets last for weeks in the fridge, making them a convenient and healthy addition to meals.
A Delicious Blend of Sweet and Spiced Flavors
Beets are naturally rich and earthy, and when combined with vinegar, sugar, and spices, they become irresistibly tangy and aromatic. The touch of cinnamon provides warmth, while mustard seeds and peppercorns give the beets a slight kick. The result is a jar full of crisp, flavorful pickled beets that enhance any meal.
Ingredients for Pickled Beets
To make these delicious homemade pickled beets, you’ll need a combination of fresh beets, vinegar, sugar, and warm spices. Each ingredient plays a key role in creating the perfect balance of flavors.
- Fresh Beets (2 pounds) – Choose firm, unblemished beets for the best texture and flavor.
- White Vinegar (1 cup) – Provides the necessary acidity to preserve the beets and give them their signature tang.
- Water (1 cup) – Helps balance the acidity and ensures the beets are fully covered in the brine.
- Granulated Sugar (¾ cup) – Adds a subtle sweetness that complements the natural earthiness of the beets.
- Salt (1 teaspoon) – Enhances all the flavors and prevents the pickling liquid from tasting too sweet.
- Whole Cloves (½ teaspoon) – Infuses a warm, aromatic depth to the pickling brine.
- Whole Allspice (½ teaspoon) – Adds a slightly peppery, nutmeg-like flavor.
- Mustard Seeds (½ teaspoon) – Brings a mild spiciness and slight crunch to the pickles.
- Black Peppercorns (½ teaspoon) – Adds a touch of boldness and warmth to the brine.
- Cinnamon Stick (1 piece) – Provides a subtle hint of spice that rounds out the flavors.
How to Make Pickled Beets
This pickled beets recipe is easy to follow, with simple steps that ensure maximum flavor. Follow along and enjoy a jar of homemade goodness!
Step 1: Prepare the Beets
- Wash the fresh beets thoroughly under running water to remove any dirt.
- Trim off the greens, leaving about 1 inch of the stem attached to prevent bleeding during cooking.
- Place the beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 30-45 minutes or until they are fork-tender.
- Drain and let the beets cool until they can be handled comfortably.
- Once cooled, peel the skins off by rubbing them with your hands or using a vegetable peeler. Slice the beets into ¼-inch thick rounds or wedges, depending on preference.
Step 2: Make the Pickling Brine
- In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt.
- Add the cloves, allspice, mustard seeds, black peppercorns, and cinnamon stick to the mixture.
- Bring the brine to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
- Once the sugar is dissolved, remove the saucepan from the heat and let the mixture cool slightly.
Step 3: Pack the Jars
- Prepare sterilized jars by washing them in hot, soapy water or boiling them for 10 minutes.
- Pack the peeled and sliced beets into the jars, leaving ½ inch of headspace at the top.
- Evenly distribute the whole spices among the jars.
- Pour the hot pickling brine over the beets, ensuring they are fully covered. Leave about ¼ inch of headspace at the top.
Step 4: Seal the Jars
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the sterilized lids on the jars and screw the bands on fingertip-tight.
Step 5: Process (Optional for Longer Storage)
- If storing the pickled beets for an extended period, process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
- If consuming within a few weeks, skip this step and store the jars in the refrigerator.
Step 6: Store and Serve
- Let the pickled beets cool to room temperature before refrigerating or storing.
- Allow the flavors to develop for at least 24 hours before serving.
- Enjoy them as a side dish, in salads, or as a tangy topping for sandwiches and burgers!
How Long to Pickle Beets
The pickling process enhances the flavor of beets, making them tangy, sweet, and perfectly spiced. While they can be enjoyed within a few hours, the best results come with patience.
- Quick Pickling – If you’re in a hurry, you can let the beets sit for at least 24 hours in the refrigerator before eating. This allows the flavors to develop.
- Optimal Flavor Development – For the best taste, let the beets pickle for 3 to 7 days before opening the jar. The longer they sit, the more intense the flavor becomes.
- Long-Term Storage – If you’ve processed the jars using the water bath canning method, they can be stored at room temperature for up to a year in a cool, dark place.
How to Store Pickled Beets
Proper storage ensures that your pickled beets stay fresh and flavorful. Whether you’re keeping them in the fridge or preserving them for long-term use, here’s how to store them correctly:
- Refrigerated Storage – If you’re not processing the jars, store pickled beets in the refrigerator for up to 3 months. Always keep them sealed and use clean utensils when removing beets to prevent contamination.
- Pantry Storage (Canned Beets) – If the jars are properly processed in a boiling water bath, they can be stored in the pantry for up to 1 year. Be sure the lids are sealed properly before storing.
- Opened Jars – Once opened, keep the jar in the refrigerator and consume the beets within 2-3 weeks for the best flavor.
Tips for Perfect Pickled Beets
To make sure your pickled beets turn out just right, follow these helpful tips:
- Use Fresh Beets – The fresher the beets, the better the flavor and texture. Look for firm, smooth beets without blemishes.
- Keep the Beet Juice Contained – Beets stain easily, so wear gloves when peeling and slicing them. Use a cutting board you don’t mind getting stained.
- Adjust the Sweetness – If you prefer a less sweet brine, reduce the sugar slightly. If you like a sweeter pickle, add an extra tablespoon of sugar.
- Experiment with Spices – Customize your pickling brine by adding sliced onions, garlic, or bay leaves for extra depth of flavor.
- Let the Beets Rest Before Eating – While you can enjoy them immediately, allowing the flavors to develop for a few days will make them even tastier.
Ways to Use Pickled Beets
Pickled beets are incredibly versatile and can be enjoyed in a variety of dishes. Here are some delicious ways to use them:
- In Salads – Add them to a green salad with goat cheese, walnuts, and arugula for a tangy contrast.
- On Sandwiches & Burgers – Use pickled beets as a topping for burgers or sandwiches for an extra pop of flavor.
- As a Side Dish – Serve alongside roasted meats, grilled chicken, or fish for a sweet and tangy balance.
- In Wraps & Bowls – Toss them into grain bowls or wraps for a nutritious and flavorful addition.
- With Cheese & Crackers – Pair with soft cheeses like feta, goat cheese, or brie for a gourmet appetizer
Sweet and Tangy Pickled Beets
- Total Time: 1 hour
- Yield: About 2-3 pint jars 1x
Description
These homemade pickled beets are perfectly balanced with sweetness, tanginess, and warm spices. They make a delicious side dish, salad topping, or snack. With just a few ingredients, you can create a batch of flavorful beets that last for weeks!
Ingredients
- 2 pounds fresh beets
- 1 cup white vinegar
- 1 cup water
- ¾ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon whole cloves
- ½ teaspoon whole allspice
- ½ teaspoon mustard seeds
- ½ teaspoon black peppercorns
- 1 cinnamon stick
Instructions
1. Prepare the Beets
- Wash the beets thoroughly and trim off the greens, leaving about 1 inch of stem attached.
- Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-45 minutes or until fork-tender.
- Drain and let cool until safe to handle. Peel the beets by rubbing off the skins or using a vegetable peeler.
- Slice the beets into ¼-inch thick rounds or wedges as desired.
2. Make the Pickling Brine
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add cloves, allspice, mustard seeds, black peppercorns, and cinnamon stick.
- Bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool slightly.
3. Pack the Jars
- Pack sliced beets into sterilized jars, leaving ½ inch of headspace.
- Evenly distribute whole spices among jars.
- Pour the hot pickling liquid over the beets, leaving ¼ inch of headspace.
4. Seal the Jars
- Wipe jar rims clean and secure sterilized lids tightly.
5. Process or Store
- For long-term storage, process jars in a boiling water bath for 10 minutes.
- For quick pickling, refrigerate the jars and consume within 3 months.
6. Let the Flavors Develop
- Allow the pickled beets to sit for at least 24 hours before serving for the best flavor.
- Enjoy them in salads, as a side dish, or as a topping for sandwiches!
Notes
- For a milder flavor, reduce the vinegar slightly and add a bit more sugar.
- If using fresh spices, adjust quantities slightly for stronger flavor.
- For extra crunch, add sliced onions to the jars before sealing.
- Refrigerated pickled beets last up to 3 months, while canned beets last up to 1 year
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Frequently Asked Questions About Pickled Beets
1. Can I Use Apple Cider Vinegar Instead of White Vinegar?
Yes! Apple cider vinegar is a great substitute for white vinegar in this recipe. It adds a slightly fruity and mellow acidity that complements the earthy sweetness of the beets. Keep in mind that it may slightly alter the color of the pickling liquid, giving it a deeper hue.
2. Do I Need to Cook the Beets Before Pickling?
Yes, cooking the beets before pickling is essential. Boiling or roasting them until tender ensures they absorb the pickling brine effectively. If you skip cooking, the beets will remain too firm and won’t fully take on the pickling flavors.
3. How Long Do Pickled Beets Last?
- Refrigerated (Quick-Pickled Beets) – Lasts up to 3 months in a sealed jar.
- Canned Beets (Processed in a Water Bath) – Lasts up to 1 year when stored in a cool, dark place.
- Opened Jars – Once opened, keep refrigerated and consume within 2-3 weeks for the best flavor.
4. Can I Make Pickled Beets Without Sugar?
Yes, you can reduce or omit the sugar, but keep in mind that sugar helps balance the acidity and enhances the natural sweetness of the beets. If you prefer a sugar-free version, consider adding a natural sweetener like honey or maple syrup, or just enjoy the beets with the tart vinegar brine alone