I celebrate the rustic charm of my Pickled Beets Recipe. Fresh red beets blend with apple cider vinegar, granulated sugar, and a hint of garlic while whole mustard seeds and a bay leaf add intriguing layers. I love how these simple ingredients meld together to create a striking side dish perfect for any table.

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I’ve always been intrigued by the way a simple recipe can transform everyday produce into something so full of flavor. This Easy Pickled Beets Recipe is one of my go-to’s when I want to experiment with pickling.

I start with 2 lbs red beets that I cook, peel, and slice, then combine them with 1 cup apple cider vinegar and 1 cup water. Mixed in are 1/2 cup granulated sugar and 1 teaspoon kosher salt along with a bay leaf, 1/2 teaspoon whole mustard seeds, and 1/4 teaspoon whole cloves.

I even add 2 garlic cloves, smashed, cause they really boost the flavor. I’ve found that trying the refrigerator pickled beets method or even canning beets brings out a unique twist in flavor and texture.

This pickled vegetables recipe not only time tests your canning skills but also makes a delightful side dish every time. Enjoy the process and let the flavors surprise you.

Why I Like this Recipe

I love this pickled beets recipe for a bunch of reasons. First, I really like that it’s super simple and fast to make. Even if you’re not a master in the kitchen, the instructions are straightforward and nothing feels too complicated. Second, I enjoy how the tangy mix of apple cider vinegar, sugar, and spices brings a nice kick to the beets that makes them a great side dish. Third, I appreciate that it lets me experiment a bit with the flavors. I sometimes add extra garlic or adjust the sugar to suit my taste, which makes the recipe feel a bit personalized. Lastly, it’s cool that these pickled beets can stay in the fridge for weeks so I can always dip into a jar whenever I want a tangy treat.

Here’s a quick rundown of the recipe in my own words:
Start with your pre-cooked, peeled, and sliced beets. In a saucepan, mix apple cider vinegar, water, sugar, and salt. Then toss in a bay leaf, mustard seeds, cloves, and if you like, smashed garlic for extra flavor. Heat up the mix until it just starts to simmer and all the sugar and salt dissolve. Next, carefully add your beet slices into a jar and pour the hot liquid over them until they are fully covered. Let the jar cool to room temp before sealing it up and pop it in the fridge. After a day or two, your beets will have soaked up all that tangy goodness and will be ready for you to enjoy. It’s a great recipe that’s both easy and flexible, and I always feel proud knowing that I made something homemade and delicious.

Ingredients

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Red beets are rich in fiber and antioxidants, adding earthy taste and vibrant color.
Apple cider vinegar gives a tangy, sour kick while also helping to preserve flavors.
Granulated sugar sweetens the mix and balances the tang using simple carbohydrates.
Garlic cloves, though optional, add bold flavor along with some subtle health benefits.
Bay leaf infuses a mild herbal aroma that helps deepen the dish complexity.
Whole mustard seeds bring slight heat and a little crunch to elevate the overall flavor.

Ingredient Quantities

2 lbs red beets, cooked, peeled, and sliced

1 cup apple cider vinegar

1 cup water

1/2 cup granulated sugar

1 teaspoon kosher salt

1 bay leaf

1/2 teaspoon whole mustard seeds

1/4 teaspoon whole cloves

2 garlic cloves, smashed (optional but adds a great flavor)

How to Make this

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1. First, make sure your beets are already cooked, peeled, and sliced into even pieces so they pickle evenly.

2. In a medium saucepan, mix together 1 cup apple cider vinegar, 1 cup water, 1/2 cup granulated sugar, and 1 teaspoon kosher salt.

3. Add 1 bay leaf, 1/2 teaspoon whole mustard seeds, 1/4 teaspoon whole cloves, and 2 smashed garlic cloves into the liquid.

4. Heat the mixture over medium heat until it just begins to simmer and the sugar and salt have dissolved completely.

5. While the liquid is heating, carefully place your sliced beets in a clean jar or a heatproof container.

6. Pour the hot pickling liquid over the beets making sure all the slices are nicely covered.

7. Let the jar cool down to room temperature before sealing it tightly.

8. Once cooled, put the jar in the refrigerator and let the beets marble in all that tangy goodness for at least 24 hours before serving.

9. After a day or two, give them a try as a tasty side dish and adjust seasoning if you feel like it.

10. Enjoy your homemade pickled beets knowing that with this simple method, you’ve made a treat that lasts in the fridge for weeks.

Equipment Needed

1. Medium saucepan – You’ll need this to heat up your vinegar, water, sugar and salt mix until it simmers.
2. Measuring cups and spoons – To measure the apple cider vinegar, water, sugar, salt, bay leaf, mustard seeds, cloves, and garlic accurately.
3. Mixing spoon – For stirring the ingredients in the saucepan so that the sugar and salt dissolve fully.
4. Knife and cutting board – Even though the beets are already cooked, you’ll need these if you need to trim or adjust the slices.
5. Heatproof jar or container with a tight lid – This is for placing your sliced beets and pouring over the hot pickling liquid.
6. Stove – To heat your pickling liquid over medium heat until it starts to simmer.

FAQ

Can I use raw beets instead of cooked ones?

It's best to use cooked beets cause the cooking softens them up and helps the flavors infuse. If you use raw, they might stay a bit firm and take longer to pickle.

How long do these pickled beets last?

You can store these in the fridge for up to 2-3 weeks. Just make sure they're in a sealed container to keep 'em fresh.

Do I have to use garlic?

Nope, garlic is optional. But adding the smashed cloves really boosts the flavor for those who like a tangy kick.

Can I substitute the apple cider vinegar?

You could try white vinegar if you need. Just keep in mind that it might give a slightly different taste than the apple cider option.

Can I double or half the recipe?

Absolutely, just scale everything up or down evenly so your pickling liquid remains balanced.

Easy Pickled Beets Recipe Substitutions and Variations

Apple cider vinegar: You can swap it for white vinegar or red wine vinegar if you dont have any on hand
Water: Try using a bit of diluted lemon juice mixed with water for an extra kick of flavor
Sugar: You can use honey or coconut sugar instead which gives a different, but still tasty, sweetness
Bay leaf: If you dont have bay leaves, you could try a pinch of dried oregano or thyme, though the flavor is a bit different
Whole mustard seeds: If they aren’t available, a small pinch of ground mustard works as a decent substitute

Pro Tips

1. Make sure your beet slices are all nearly the same size so that every bite gets the same flavor, cuz uneven pieces can end up with too mush or too little tang.

2. Don’t overheat the vinegar mix; let it just simmer so the sugar and salt dissolve nicely. If you let it boil too hard it might mess with the taste and texture of the beets.

3. Give it a taste check before you pour the liquid over the beets. If you like it a bit sweeter or saltier, adjust it while it’s still warm, cause once it cools down its harder to change.

4. Let the beets chill in the fridge for more than 24 hours if you can. Even though they’re good after a day, waiting a bit longer really helps all the flavors mix together, making it even more tasty.