Make healthy pickled beets at home with this simple recipe featuring fresh beets, vinegar, spices, and a touch of sweetness. A colorful, tangy side dish that’s easy to prepare.
Pickled beets are a delicious way to enjoy this naturally sweet, earthy vegetable. They’re crunchy, tangy, colorful, and surprisingly easy to make at home. They work beautifully alongside salads, sandwiches, grilled meats, or even as a simple snack.
Ingredients
- 4–5 medium fresh beets
- 1 cup apple cider vinegar or white vinegar
- 1 cup water
- 1 teaspoon salt
- 1–2 teaspoons honey or sugar, optional
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds, optional
- 1 small bay leaf
- 1 small garlic clove, optional
How to Make Pickled Beets
1. Cook the Beets
Wash the beets thoroughly and trim the tops and roots.
Place them in a pot, cover with water, and simmer until they are tender when pierced with a fork. Depending on their size, this usually takes around 30–45 minutes.
Allow them to cool enough to handle, then gently remove the skins.
2. Slice the Beets
Cut the cooked beets into thin slices or bite-sized wedges. Place them in a clean heat-safe jar or container.
3. Prepare the Pickling Liquid
In a saucepan, combine the vinegar, water, salt, honey or sugar if using, peppercorns, mustard seeds, and bay leaf.
Bring the mixture to a gentle simmer and stir until the salt has dissolved.
4. Pour Over the Beets
Carefully pour the warm pickling liquid over the beets, making sure they are well covered.
Allow the mixture to cool before covering the container.
5. Refrigerate
Place the beets in the refrigerator and allow the flavors to develop. They’re usually enjoyable after 24 hours, but the flavor becomes stronger after a few days.
How to Serve Pickled Beets
Try them:
- Over a green salad
- With boiled eggs
- Alongside sandwiches
- With grilled chicken or fish
- Mixed into grain bowls
- With cheese and crackers
- Straight from the refrigerator as a snack
Why Add Beets to Your Diet?
Beets provide fiber, folate, potassium, and naturally occurring plant compounds. Their deep red color comes from betalain pigments, which are antioxidant compounds found naturally in beets.
Pickling doesn’t turn beets into a miracle food, though. And because pickled beets can contain considerable salt and vinegar, portion size and the recipe you use still matter.
A Simple Healthy Tip
For a lighter version, use less added sugar and choose a lower-sodium recipe. You can adjust the vinegar-to-water ratio and seasonings to suit your taste.
Important: This is a refrigerator pickling recipe, not a shelf-stable canning recipe. Keep the beets refrigerated and use a tested canning recipe if you want to preserve them at room temperature.