Few recipes capture the balance between earthy sweetness and sharp tang like pickled beets. Whether served alongside roasted meats, layered into salads, or eaten straight from the jar, pickled beets are a vibrant addition to any meal. Their jewel-like color, bold flavor, and long shelf life have made them a staple in kitchens around the world for generations.
What makes pickled beets especially appealing is their versatility. They can be canned for long-term storage, prepared as refrigerator pickles for a quick batch, or flavored with spices like cloves, cinnamon, and mustard seeds for added depth. Simple, wholesome, and satisfying, this recipe is a timeless way to enjoy one of nature’s most nutritious root vegetables.
Ingredients:
For about 4 pint jars of pickled beets, you’ll need:
3 pounds fresh beets
2 cups granulated sugar
2 cups white vinegar
1 cup water
1 teaspoon salt
½ teaspoon whole cloves (optional)
1 cinnamon stick (optional)
1 teaspoon mustard seeds (optional, for extra tang)
Instructions:
Prepare the Beets :
Wash beets thoroughly, leaving about 1 inch of stem attached. This helps prevent the beets from bleeding too much color while cooking.
Place the beets in a large pot of boiling water and cook until tender, 30–40 minutes depending on size. Drain and cool slightly.
Slip off the skins by rubbing gently with your hands. Slice or quarter the beets, depending on your preference.
Make the Pickling Brine :
In a large saucepan, combine sugar, vinegar, water, and salt.
Add optional spices like cloves, cinnamon, or mustard seeds for a more complex flavor.
Bring the mixture to a boil, stirring until sugar dissolves.
Pack the Jars:
Sterilize pint jars and lids if you’re canning.
Pack sliced beets tightly into the jars.
Pour the hot brine over the beets, leaving about ½ inch of headspace.
Seal the Jars :
For refrigerator pickles, simply seal jars with lids and store in the fridge once cooled.
For long-term canning, process jars in a boiling water bath for 30 minutes.
Serving Suggestions
Salad Boost: Toss slices of pickled beets with goat cheese, walnuts, and arugula. Classic Pairing: Serve alongside roast beef, pork, or poultry for a pop of acidity. Snack Idea: Enjoy cold straight from the jar as a tangy, low-calorie snack. Sandwich Upgrade: Add them to sandwiches or wraps for color and crunch.
Storage
Refrigerator Pickles: Best within 6–8 weeks. Canned Beets: Stored in a cool, dark place, they last up to 12 months unopened. Once opened, refrigerate and use within a week.
Health Benefits
Beets are naturally high in fiber, folate, iron, and antioxidants. When pickled, they retain much of their nutritional value while adding probiotic benefits if fermented naturally. Plus, their striking ruby color comes from betalains, compounds known for their anti-inflammatory properties.
Final Thoughts
Pickled beets are a beautiful blend of sweet, earthy, and tangy flavors that brighten both the plate and the palate. Whether you make a quick refrigerator version for immediate enjoyment or a big batch to stock your pantry, this timeless recipe brings a taste of tradition to your kitchen.