I’m finally sharing my Grandm’s Pickled Beets Recipe, including the pantry secret that kept her jars lined up through every season.

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I never expected simple beets to cause a tiny kitchen obsession, but they did. Grandma kept jars in her pantry, but I prefer a quicker Refrigerator Pickled Beets version that still bites back with crunch and tang.

I used fresh beets and yes, a couple cinnamon sticks that sneak in warm notes and the results made me stop mid-bite more than once. This Pickled Beets Recipe feels old and a little rebellious, easy enough for weeknights yet interesting for guests.

If you like surprising condiments, give this a try you might get hooked.

Ingredients

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Beets: Deeply sweet root, high in fiber and folate, gives vibrant color.
Distilled white vinegar: Sharp acidic bite, provides pickled sourness and preserves, few calories.
Granulated sugar: Adds sweetness and body, mostly simple carbs, use sparingly if watching sugar.
Pickling salt or kosher salt: Essential for brine, boosts flavor and safety, excess increases sodium.
Cinnamon sticks: Warm, aromatic spice, adds sweetness perception and complexity, little nutrients.
Whole cloves: Pungent, floral spice, strong flavor so use sparingly, tiny amounts go far.
Yellow mustard seeds (optional): Gives peppery bite and crunch, contains oils with potential digestive benefits.
Small red onion (optional): Adds sharp, savory sweetness, extra crunch and color, some vitamin C.

Ingredient Quantities

3 lb beets (about 6 medium)

2 cups granulated sugar

2 cups distilled white vinegar 5% acidity

1 cup water

1 tbsp pickling salt or kosher salt

2 cinnamon sticks

8 whole cloves

1 tsp whole allspice berries

2 bay leaves

1 tsp black peppercorns

1 tbsp yellow mustard seeds (optional)

1 small red onion (optional)

How to Make this

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1. Wash the 3 lb beets, trim the greens and roots, leave small ones whole and cut big ones in half so they cook evenly; place in a pot, cover with cold water and simmer 25 to 45 minutes until a fork slides in easily.

2. Drain the beets and plunge them in a bowl of ice water or let cool enough to handle, then rub the skins off with your hands or a paring knife; slice into 1/4 inch rounds or wedges.

3. If using, thinly slice the small red onion and set aside to layer in the jars.

4. In a saucepan combine 2 cups granulated sugar, 2 cups distilled white vinegar (5% acidity), 1 cup water and 1 tbsp pickling salt; add 2 cinnamon sticks, 8 whole cloves, 1 tsp whole allspice berries, 2 bay leaves, 1 tsp black peppercorns and 1 tbsp yellow mustard seeds if you want them; heat to dissolve the sugar and let simmer 2 to 3 minutes so the spices bloom.

5. Pack the sliced beets and the sliced red onion into clean jars, pressing down slightly so they fit; you can drop a cinnamon stick or some whole spices into each jar for looks and extra flavor.

6. Pour the hot brine over the packed beets so everything is covered, leave about 1/2 inch headspace, tap the jars or run a nonmetallic spatula around to release air bubbles, then wipe rims and seal with lids.

7. Let the jars cool to room temperature on the counter, then move them to the refrigerator; these are refrigerator pickles so do not process in a water bath.

8. Wait at least 24 hours before tasting but they get much better after 3 days, the flavor keeps developing; store in the fridge for up to about 3 to 4 weeks.

9. Quick tips: shock the cooked beets in ice water right after cooking to keep them firmer and brighter, don’t overcook or they’ll get mushy, use pickling salt or kosher salt (no iodine) for best flavor, and cut beets similar in size so they cook evenly.

10. Serving hacks: add a spoonful of the pickled onion to salads, thinly sliced beets are great on burgers or sandwiches, and if you want them sweeter add a little more sugar to the brine next time, if you like tang reduce the sugar a bit.

Equipment Needed

1. Large pot with lid for simmering the beets
2. Colander for draining
3. Large bowl for an ice bath to shock the beets
4. Paring knife and cutting board for trimming, peeling and slicing
5. Saucepan for heating the sugar vinegar brine
6. Measuring cups and spoons (2 cup measure, 1 cup, tbsp, tsp)
7. Clean mason jars with lids and rings plus a jar funnel if you have one
8. Nonmetallic spatula or chopstick to release air bubbles, and a kitchen towel or tongs to handle hot jars

FAQ

How long will these refrigerator pickled beets keep in the fridge?

They keep well 3 to 4 weeks in the refrigerator. Make sure jars and utensils are clean, chill promptly, and toss them if you see mold or any off smell.

Can I can this recipe so the beets are shelf stable?

No, this is a refrigerator pickles recipe only. If you want shelf stable jars you need a tested water bath canning recipe and proper processing times, not just this brine.

Do I have to use 5% distilled white vinegar?

Yes use 5% vinegar for safety and predictable acidity. You can use other vinegars for flavor but dont use a weaker vinegar or dilute it unless you follow a tested recipe.

Whats the best way to cook the beets before pickling?

Trim greens, scrub, then boil or roast whole until tender (a knife slides in easy). Let them cool a bit, slip off the skins, then slice. Wearing gloves helps avoid stained hands.

When can I eat them after making them?

You can eat them after 24 hours but they taste much better after 48 to 72 hours when the flavors meld.

Can I change the sugar or spices, or add the optional red onion?

Yes the recipe is flexible. Reduce sugar if you want less sweet, swap or omit spices like cloves or cinnamon, and thinly sliced red onion adds nice bite. Just dont change the vinegar amount or acidity if you want safe pickles.

Refrigerator Pickled Beets; Grandma’s Pickled Beets Recipe – Health Starts In The Kitchen Substitutions and Variations

Granulated sugar: swap for honey or pure maple syrup, about 3/4 cup of honey or maple for each 1 cup sugar called for, warm the brine so it dissolves, flavor will be a bit richer and darker.
Distilled white vinegar (5%): you can use apple cider vinegar (5% acidity) or white wine vinegar 1:1, but keep the vinegar at 5% acidity so the pickles are safe and tart.
Pickling salt or kosher salt: fine sea salt or table salt work, but if you use table salt cut the volume to about 1/2 to 3/4 of the recipe amount since it’s finer and saltier by volume, taste and adjust.
Fresh beets: substitute with drained, cooked/canned beets (same weight), or use golden beets for a milder, less red result; canned beets save time but tend to be softer.

Pro Tips

1. Cook them just till tender then toss them in ice water right away, it locks in the bright color and keeps them from turning mushy, dont overcook if you want nice bite when you slice them.

2. If you want deeper flavor roast the beets instead of boiling, they get sweeter and earthier that way and the skins usually slip off easier after roasting, plus it adds a nice caramel note.

3. Toast the whole spices briefly in a dry pan before adding to the brine so they really wake up, or put them in a small muslin bag so you can pull them out later if the flavor gets too strong.

4. Label your jars with the date and plan to eat them within a few weeks, and if you ever want shelf stable be sure to follow a tested canning recipe and USDA guidelines instead of just putting refrigerator pickles through a water bath.

Refrigerator Pickled Beets; Grandma's Pickled Beets Recipe – Health Starts In The Kitchen

Recipe by Tessa Jones

0.0 from 0 votes

I'm finally sharing my Grandm's Pickled Beets Recipe, including the pantry secret that kept her jars lined up through every season.

Servings

servings

Calories

277

kcal

Equipment: 1. Large pot with lid for simmering the beets
2. Colander for draining
3. Large bowl for an ice bath to shock the beets
4. Paring knife and cutting board for trimming, peeling and slicing
5. Saucepan for heating the sugar vinegar brine
6. Measuring cups and spoons (2 cup measure, 1 cup, tbsp, tsp)
7. Clean mason jars with lids and rings plus a jar funnel if you have one
8. Nonmetallic spatula or chopstick to release air bubbles, and a kitchen towel or tongs to handle hot jars

Ingredients

3 lb beets (about 6 medium)
2 cups granulated sugar
2 cups distilled white vinegar 5% acidity
1 cup water
1 tbsp pickling salt or kosher salt
2 cinnamon sticks
8 whole cloves
1 tsp whole allspice berries
2 bay leaves
1 tsp black peppercorns
1 tbsp yellow mustard seeds (optional)
1 small red onion (optional)

Directions

Wash the 3 lb beets, trim the greens and roots, leave small ones whole and cut big ones in half so they cook evenly; place in a pot, cover with cold water and simmer 25 to 45 minutes until a fork slides in easily.
Drain the beets and plunge them in a bowl of ice water or let cool enough to handle, then rub the skins off with your hands or a paring knife; slice into 1/4 inch rounds or wedges.
If using, thinly slice the small red onion and set aside to layer in the jars.
In a saucepan combine 2 cups granulated sugar, 2 cups distilled white vinegar (5% acidity), 1 cup water and 1 tbsp pickling salt; add 2 cinnamon sticks, 8 whole cloves, 1 tsp whole allspice berries, 2 bay leaves, 1 tsp black peppercorns and 1 tbsp yellow mustard seeds if you want them; heat to dissolve the sugar and let simmer 2 to 3 minutes so the spices bloom.
Pack the sliced beets and the sliced red onion into clean jars, pressing down slightly so they fit; you can drop a cinnamon stick or some whole spices into each jar for looks and extra flavor.
Pour the hot brine over the packed beets so everything is covered, leave about 1/2 inch headspace, tap the jars or run a nonmetallic spatula around to release air bubbles, then wipe rims and seal with lids.
Let the jars cool to room temperature on the counter, then move them to the refrigerator; these are refrigerator pickles so do not process in a water bath.
Wait at least 24 hours before tasting but they get much better after 3 days, the flavor keeps developing; store in the fridge for up to about 3 to 4 weeks.
Quick tips: shock the cooked beets in ice water right after cooking to keep them firmer and brighter, don't overcook or they'll get mushy, use pickling salt or kosher salt (no iodine) for best flavor, and cut beets similar in size so they cook evenly.
Serving hacks: add a spoonful of the pickled onion to salads, thinly sliced beets are great on burgers or sandwiches, and if you want them sweeter add a little more sugar to the brine next time, if you like tang reduce the sugar a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.