PICKLED BEETS Recipe

I developed this Quick Pickled Beets Recipe because it is astonishingly simple, a cut above store-bought, and makes a bright side, salad topper, or healthy snack.

I never thought pickled beets could steal the show, but this version does. Bright sliced beets soak up a tang that makes them pop in salads, on sandwiches, or eaten straight from the jar.

I use apple cider vinegar and a cinnamon stick for a warm undernote that keeps things surprising not cloying. It’s way better than anything from the supermarket and it keeps you guessing with each bite.

If you like bold, slightly sweet tang explore my Pickled Beets Recipe you might be shocked how fast a simple jar can change your lunch game.

Ingredients

• Beets: Earthy, sweet root; high in fiber, folate and nitrates, good for heart, stains hands.
• Apple cider vinegar: Sour, tangy punch; adds brightness, contains acetic acid may help blood sugar.
• Sugar: Makes brine sweet; simple carbs, boosts flavor but adds calories, use sparingly.
• Cinnamon stick: Warm, aromatic note; adds cozy sweetness without sugar, it’s antioxidant properties too.
• Mustard seeds: Pops of heat and tang; provide texture, contain trace minerals, low calorie.
• Black peppercorns: Sharp, peppery spice; enhances overall flavor, may aid digestion, a little goes far.
• Red onion: Crunchy, mildly sweet; adds bite and color, offers fiber and vitamin C.

Ingredient Quantities

• 2 pounds beets, about 6 medium
• 1 cup apple cider vinegar or white distilled vinegar, whichever you got
• 1 cup water
• 3/4 cup granulated sugar
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1 cinnamon stick
• 6 whole cloves
• 6 whole allspice berries
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon whole black peppercorns
• 1 bay leaf
• 1 small red onion, optional

How to Make this

1. Rinse the beets well, trim the greens and root tips, then put them in a pot and cover with cold water. Bring to a boil, then simmer until tender when pierced with a fork, about 30 to 45 minutes depending on size.

2. Drain and let the beets cool enough to handle. Rub or peel the skins off under running water, then slice or quarter the beets to the size you like. Wear gloves if you don’t want stained fingers, they stain bad.

3. If using the red onion, slice it thinly now. It adds nice crunch and color.

4. Pack the sliced beets and the onion into a clean jar or jars, leaving about 1/2 inch of space at the top.

5. Make the brine: in a saucepan combine 1 cup vinegar (apple cider or white), 1 cup water, 3/4 cup sugar, 1 teaspoon kosher salt or 1/2 teaspoon table salt, 1 cinnamon stick, 6 whole cloves, 6 whole allspice berries, 1 teaspoon yellow mustard seeds, 1/2 teaspoon whole black peppercorns, and 1 bay leaf.

6. Bring the brine just to a simmer and stir until the sugar and salt dissolve, let it simmer a minute or two so the spices wake up, then remove from heat. If you want a bit more punch toast the mustard seeds in a dry pan for 30 seconds first, but it is optional.

7. Carefully pour the hot brine over the packed beets and onions, making sure the solids are fully covered. Tap the jar on the counter or use a spoon to release any trapped air bubbles.

8. Let the jar cool to room temperature, then seal and refrigerate. Don’t put hot jars straight into a cold fridge.

9. Wait at least 24 hours before eating, it gets way better after 2 to 3 days. Store in the refrigerator and use within 2 to 3 weeks for best flavor.

Equipment Needed

1. Large pot big enough to cover about 6 beets
2. Colander or fine mesh strainer to drain and cool them
3. Sharp knife for trimming roots and slicing
4. Cutting board
5. Vegetable peeler to help remove skins or you can rub them off under running water
6. Rubber or nitrile gloves so your fingers dont get stained purple
7. Clean jars with lids (mason jars work great) plus a funnel if you have one
8. Saucepan to make the brine
9. Measuring cups and spoons and a wooden spoon or ladle to stir and settle the contents

FAQ

PICKLED BEETS Recipe Substitutions and Variations

• Vinegar: swap the apple cider or white distilled with red wine vinegar or white wine vinegar, 1:1. Rice vinegar works too but it’s milder, so taste and add a little extra acidity if needed.
• Sugar: use light brown sugar 1:1 for a richer, caramel note. Or try honey or maple syrup at about 2/3 to 3/4 cup, stir well to dissolve, they will change the flavor a bit.
• Whole spices (cinnamon stick, cloves, allspice, mustard seeds, peppercorn, bay leaf): you can replace them with 1 to 1 1/2 tablespoons pickling spice mix. If using ground spices, use tiny amounts (eg 1/2 tsp ground cinnamon, 1/8 tsp ground cloves) since ground will cloud the brine.
• Red onion (optional): swap with 1 shallot or half a sweet onion, thinly sliced. Or omit entirely if you dont want raw onion flavor.

Pro Tips

1) Roast some of the beets instead of cooking all of them if you want deeper, sweeter flavor and a bit of char. It makes the pickles taste more complex. Save any cooking liquid you do have, it makes a great splash of color and flavor in vinaigrettes or soups.

2) Always toast the whole spices quick in a dry pan and crush the mustard seeds a bit with the back of a spoon before adding them. Toasting wakes up oils and gives the brine more punch, otherwise it can taste flat. Don’t overdo it though, 20 to 30 seconds is plenty.

3) Cut the beets to consistent sizes so they pickle evenly, and if you like a little crunch add some thinly sliced raw red onion right before jarring. If the onion seems too sharp soak it in cold water for a few minutes to mellow it out.

4) Use clean jars and push out air bubbles so the brine covers everything, then let the jar cool to room temp before refrigerating. If you want these to keep longer than a few weeks look up a tested water-bath canning method first, because simply sticking hot jars in the fridge is not the same as proper canning.