Classic Pickled Beets
There’s something about homemade pickled beets that feels like a little taste of the past. They’re simple, colorful, tangy, and the kind of thing that can instantly brighten up an ordinary meal.
I tried this recipe with my family last weekend after a friend reminded me how much she loved old-fashioned pickled beets. I honestly hadn’t made them in a while, so I picked up some fresh beets and decided to give them another try.
As the beets were cooking, the kitchen slowly filled with that earthy, sweet aroma. Once they were tender, I sliced them into rounds and poured the warm vinegar brine over them. The color was absolutely beautiful!
Of course, my family couldn’t wait the full 24 hours before asking me to taste them. We sneaked a little bite that evening, but they were even better the next day. The beets had absorbed all that tangy, slightly sweet flavor, and everyone kept reaching for another piece.
Now, Classic Pickled Beets are something I love making on relaxed weekends. I especially enjoy preparing a jar when I’m feeling stressed because there’s something surprisingly satisfying about making a simple homemade recipe and knowing you’ll have something delicious waiting in the refrigerator.
They’re wonderful as a side dish, but I also love adding them to salads, sandwiches, or a simple dinner plate. And honestly, that gorgeous ruby-red color makes any meal feel a little more special.
Why You’ll Love These Pickled Beets
Sweet and tangy flavor
Beautiful vibrant color
Easy to prepare
Great make-ahead side dish
Perfect for salads and sandwiches
Delicious chilled straight from the refrigerator
A wonderful old-fashioned homemade recipe
Ingredients
2 pounds fresh beets
1 cup apple cider vinegar
½ cup water
⅓ cup granulated sugar
½ teaspoon salt
½ teaspoon whole black peppercorns
2 whole cloves, optional
1 small cinnamon stick, optional
Instructions
1. Cook the Beets
Wash the beets well and place them in a large pot.
Cover with water and bring to a boil. Reduce the heat and simmer for 35–45 minutes, or until the beets are tender when pierced with a fork.
2. Peel and Slice
Drain the beets and let them cool until they’re comfortable to handle.
Rub or peel away the skins, then slice the beets into rounds or wedges.
3. Prepare the Pickling Brine
Add the apple cider vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick to a saucepan.
Bring to a gentle boil, stirring until the sugar and salt dissolve.
4. Combine
Place the sliced beets into clean jars or a covered glass container.
Carefully pour the warm brine over the beets, making sure they are covered.
5. Refrigerate
Let the beets cool, then cover and refrigerate for at least 24 hours.
They become even more flavorful after a couple of days as the brine works its way into the beets.
Important: This is a refrigerator-pickle recipe. It is not intended for shelf-stable storage at room temperature.
My Tips for the Best Pickled Beets
Choose firm, fresh beets.
Smaller to medium-sized beets are often tender and flavorful.
Don’t rush the chilling time.
They may taste good after a few hours, but overnight makes a noticeable difference.
Add onions if you love them.
Thinly sliced red onion is one of my favorite additions.
Don’t throw away the brine too quickly.
The leftover tangy liquid is wonderful for adding flavor to homemade salad dressings.
Wear gloves when peeling.
Beet juice is beautiful—but it can leave your hands very pink!
Diabetes-Conscious Option
Traditional pickled beets contain added sugar, so they’re not automatically a low-sugar recipe.
If you’re making these for a diabetes-conscious eating pattern, you can reduce the sugar or use an appropriate sugar substitute. Keep portions moderate and pair the beets with protein and plenty of non-starchy vegetables.
Remember that beets themselves contain naturally occurring carbohydrates, even without added sugar.
Mediterranean-Inspired Serving Idea
I love serving these alongside a Mediterranean-style meal.
Try them with:
Grilled chicken
Baked fish
Cucumber and tomato salad
Feta cheese
Kalamata olives
Fresh greens
Extra virgin olive oil
The sweet-tangy beets are especially good with creamy feta and fresh cucumber.
What to Do With Pickled Beets
Once you have a jar in the refrigerator, there are so many ways to enjoy them.
Add them to:
Green salads
Grain bowls
Chicken sandwiches
Avocado toast
Mediterranean mezze platters
Egg salads
Cheese boards
Or simply grab a few straight from the jar when you’re craving something tangy!
Storage
Keep the pickled beets refrigerated in a covered container.
For the best quality, enjoy them within 2–3 weeks.
Always use clean utensils when removing beets from the container.
Prep Time
15 minutes
Cook Time
35–45 minutes
Chill Time
24 hours
Total Time
About 1 hour, plus chilling
Servings
6–8
Nutrition Facts
Approximate per serving:
Calories: 65
Protein: 1g
Carbohydrates: 15g
Fat: 0g
Fiber: 2g
Sugar: 12g
Sodium: 180mg
Nutrition is approximate and will vary depending on the amount of sugar and brine consumed.
Frequently Asked Questions
Can I make pickled beets without sugar?
Yes. You can reduce the sugar or leave it out, although the flavor will be more tart.
How long before I can eat them?
I recommend waiting at least 24 hours. The flavor gets better as the beets absorb the brine.
Can I add onions?
Absolutely. Red onion is delicious with pickled beets and adds a nice crunchy texture.
Can I use canned beets?
Yes, canned beets can save time. Drain them well before adding them to the prepared brine.
Are pickled beets good for a diabetes-conscious diet?
They can be enjoyed in moderation. For a lower-sugar option, reduce the added sugar and pay attention to portion size and the carbohydrate content of the beets themselves.
Would I make these again?
Definitely! ❤️ They’re inexpensive, easy, beautiful, and remind me of the kind of simple homemade food that brings everyone back to the kitchen. Would you eat pickled beets—yes or no?