Old-Fashioned Pickled Beets

Some recipes instantly bring back memories of family dinners and home-cooked meals, and Old-Fashioned Pickled Beets are one of those classics for me. I first learned how to make them after my grandmother shared her simple recipe, explaining that she always kept a jar in the refrigerator because they made every meal feel a little more special. I remember being surprised by how a handful of everyday ingredients could transform fresh beets into something so flavorful.

Last weekend, I made a fresh batch for my family, and just like every time before, they disappeared faster than I expected. The beets were perfectly tender with that sweet and tangy flavor that’s impossible to resist. We served them alongside roasted chicken and grilled vegetables, and everyone kept going back for another spoonful. Even those who usually aren’t beet fans admitted these homemade pickled beets were much better than anything from the store.

Now, I make this recipe whenever I want a healthy side dish that’s easy to prepare and keeps well in the refrigerator. Whether it’s for holiday dinners, weekend barbecues, or simple weekday lunches, these pickled beets always add a bright pop of color and flavor to the table. They’re simple, nostalgic, and always a family favorite.

If you’ve never made homemade pickled beets before, this easy old-fashioned recipe is a wonderful place to start.

Why You’ll Love This Recipe

• Sweet and tangy homemade flavor
• Easy to make with simple ingredients
• Perfect for meal prep
• Naturally gluten-free
• Great for salads, sandwiches, or side dishes
• Keeps well in the refrigerator

Ingredients

• 2 pounds fresh beets
• 1 cup apple cider vinegar
• 1 cup water
• ½ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 4 whole cloves
• 1 small cinnamon stick
• 2 bay leaves
• 1 small onion, thinly sliced (optional)

Instructions

Step 1: Cook the Beets

Wash the beets thoroughly, leaving about 1 inch of the stems attached.

Place them in a large pot and cover with water.

Bring to a boil, then reduce the heat and simmer for 35–45 minutes, or until fork-tender.

Drain and let them cool until they’re easy to handle.

Rub off the skins with your hands or a paper towel, then slice or cube the beets.

Step 2: Make the Pickling Brine

In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, cloves, cinnamon stick, and bay leaves.

Bring the mixture to a gentle boil, stirring until the sugar dissolves.

Reduce the heat and simmer for 5 minutes.

Step 3: Pack the Jars

Place the sliced beets and onion (if using) into clean glass jars.

Pour the hot pickling brine over the beets, making sure they’re completely covered.

Remove any air bubbles and seal the jars with lids.

Step 4: Chill

Allow the jars to cool to room temperature.

Refrigerate for at least 24 hours before serving for the best flavor.

The flavor continues to improve over the next few days.

Tips

• Choose small to medium beets for the sweetest flavor.
• Wear gloves while peeling beets to prevent staining your hands.
• Let the beets pickle overnight for the best taste.
• Use glass jars with tight-fitting lids.
• Add a few slices of fresh onion for extra flavor.

Variations

• Add fresh dill for a herby twist.
• Include a few slices of fresh ginger for warmth.
• Replace apple cider vinegar with white vinegar for a more traditional flavor.
• Add a pinch of red pepper flakes for gentle heat.
• Mix in sliced carrots for extra color and sweetness.

Storage

Store the pickled beets in the refrigerator for up to 3 weeks in a sealed jar.

For shelf-stable storage, use a tested water-bath canning recipe and proper canning procedures.

Prep Time

15 minutes

Cook Time

50 minutes

Total Time

1 hour 5 minutes (plus chilling)

Servings

8 servings

Nutrition (Approximate Per Serving)

• Calories: 85
• Protein: 2g
• Carbohydrates: 19g
• Fat: 0g
• Fiber: 3g
• Sugar: 15g
• Sodium: 300mg

Frequently Asked Questions

Can I use canned beets instead of fresh?
Yes. Drain the canned beets well and skip the boiling step. Simply prepare the brine and pour it over the beets.

How long do pickled beets need to sit before eating?
They’re tasty after 24 hours, but the flavor becomes even better after 2–3 days in the refrigerator.

Do I have to peel the beets before cooking?
No. It’s much easier to cook them first and then rub the skins off once they’ve cooled slightly.

Can I reduce the sugar?
Yes. You can reduce the sugar to suit your taste, although it helps balance the acidity of the vinegar.

What can I serve with Old-Fashioned Pickled Beets?
They pair wonderfully with roasted meats, grilled chicken, sandwiches, burgers, charcuterie boards, green salads, potato salad, or as a colorful addition to grain bowls.

Can I freeze pickled beets?
Freezing isn’t recommended, as it can change the texture and make the beets softer after thawing. Refrigerated storage provides the best flavor and texture