I turned an ordinary batch of beets into jewel-bright, tangy refrigerator pickles that keep for weeks and make any meal pop.

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I’m obsessed with quick pickled beets because they punch through dinner like a bright, unapologetic note. I love the way the earthiness of beets meets that clean snap of distilled white vinegar and suddenly everything on the plate reads sharper.

But it’s not precious, these jars are rough, honest, and stubbornly addictive. I spoon them onto salads, tuck them beside roasted chicken, or eat them straight from the jar at midnight.

Tart, sweet, and with just enough bite to keep me coming back. I crave that simple contrast.

No apologies for finishing a jar, no regrets.

Ingredients

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Beets: earthy, sweet, and juicy—keeps the jar bright and hearty.
Water: thins the brine so it’s not overpowering, plain and necessary.
Vinegar: tang and zip, it’s what makes them pickle-y and punchy.
Sugar: balances the tang with soft sweetness, keeps things friendly.
Salt: brings out beet flavor, not just salty, it’s essential.
Peppercorns: little pops of heat and aroma when you bite.
Cloves: warm, cozy notes that peek through without being sweet.
Cinnamon stick: subtle warmth and comfort, kind of homey.
Bay leaf: background herbal lift, kind of quietly fragrant.
Red onion: crunchy, sharp contrast, plus great color and bite.
Garlic clove: savory depth, it’s a small punch of umami.
Dill sprigs: fresh, grassy note; crushed pepper flakes add spicy kick.

Ingredient Quantities

2 pounds small to medium beets, tops trimmed and scrubbed

1 cup water

1 cup distilled white vinegar (or apple cider vinegar for a milder tang)

1/2 cup granulated sugar

1 teaspoon kosher salt or pickling salt

8 to 10 whole black peppercorns

2 whole cloves

1 small cinnamon stick (about 2 inches)

1 bay leaf

1 small red onion, thinly sliced (optional but nice)

1 garlic clove, smashed (optional)

Fresh dill sprigs or a pinch of crushed red pepper flakes for a little heat (optional)

How to Make this

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1. Trim the beet tops and scrub them well under running water to remove dirt; leave them whole if small, or halve if medium sized so they cook evenly.

2. Place beets in a pot and cover with water, bring to a boil, then simmer 25 to 40 minutes until a knife slides in easily; drain and let cool enough to handle.

3. Slip the skins off the beets by rubbing with your fingers or a paper towel, then slice them into 1/4 inch rounds or wedges — whichever you prefer.

4. In a small saucepan combine 1 cup water, 1 cup vinegar, 1/2 cup sugar and 1 teaspoon salt; add 8 to 10 peppercorns, 2 whole cloves, the 2 inch cinnamon stick and 1 bay leaf; bring to a simmer and stir until the sugar dissolves.

5. Pack sliced beets into a clean jar or two pint jars, tuck in the optional thinly sliced red onion and the smashed garlic clove; if you want heat add a pinch of crushed red pepper flakes, or add fresh dill sprigs for herb flavor.

6. Pour the hot brine over the beets and aromatics, making sure the liquid covers them completely; give the jar a gentle shake or tap to remove air bubbles and add more brine if needed.

7. Let the jar cool to room temperature uncovered, then seal with a lid and refrigerate; the beets will be ready in about 24 hours but taste better after 2 to 3 days.

8. Store in the refrigerator for up to 2 weeks; always use a clean fork when removing beets to keep them fresh.

9. Quick tips: for brighter color, cook beets with a splash of vinegar in the boiling water; slice uniformly so they pickle evenly; if your brine is too sweet or too tart after tasting, adjust future batches by adding a little more vinegar or sugar.

10. Serve chilled as a side salad, on sandwiches, or with goat cheese — they keep well and get tastier every day.

Equipment Needed

1. Large pot with lid
2. Colander or sieve
3. Paring knife (for trimming and peeling)
4. Cutting board
5. Small saucepan (for the brine)
6. Measuring cups and spoons
7. Clean pint jars with lids (or one larger jar)
8. Tongs or a slotted spoon for packing the beets into jars

FAQ

How long do these quick pickled beets need before they taste good?

They taste fine after a few hours, but best if you wait 24 to 48 hours so the flavors really soak in. If you slice them thin, they’ll pickle faster.

How long will they keep in the fridge?

Stored in a clean jar and kept cold, they last 2 to 3 weeks, sometimes up to a month. If they smell off or get slimy, toss them.

Can I skip the sugar or use a sugar substitute?

You can cut the sugar way down or use honey or maple syrup for a different taste, but sugar balances the vinegar and brings out the beet flavor. If you omit sweetener, the pickles will be much more tart.

Do I have to peel the beets before pickling?

No. It’s easier to roast or boil them with skins on and then slip the skins off once cooled. For small beets you can also scrub them well and leave the skins on if you prefer.

Can I use apple cider vinegar instead of white vinegar?

Yes. Apple cider vinegar gives a milder, fruitier tang. The 1 to 1 water to vinegar ratio works fine with either one.

Can I can these pickles for shelf stable storage?

Not safely with this quick method. These are refrigerator pickles. Proper water bath canning needs tested recipes and higher acidity control to be shelf stable.

Quick Pickled Beets Recipe Substitutions and Variations

Vinegar: Swap distilled white or apple cider for rice vinegar for a softer, slightly sweet taste or red wine vinegar for a deeper, fruitier tang. Both keep the pickling acidity, just different flavors.
Sugar: Use brown sugar or honey instead of granulated sugar to add a molasses like depth. Brown sugar will be closest, honey gives a floral note but might sweeten more so taste as you go.
Spice mix (cinnamon, cloves, peppercorns): Replace the cinnamon stick and cloves with a single star anise or 1/2 teaspoon allspice berries, and swap black peppercorns for 1 teaspoon mustard seeds for a warmer, slightly different spice profile.
Fresh add-ins (red onion, dill, garlic): If you don’t have red onion or dill, use thinly sliced shallot or chopped fresh parsley or tarragon. For garlic, thinly sliced ginger works great for a fresh, zippy lift.

Pro Tips

1. Cook the beets just until a knife slides through, not until theyre falling apart. Overcooked beets turn mushy and soak up too much brine. If you want a firmer bite, cut them a little bigger before cooking so they hold up after pickling.

2. For brighter color, add a splash of vinegar to the boiling water or finish them in an ice bath right after draining. It helps set the color and stops them cooking, but dont leave them soaking in cold water too long or you wash away some flavor.

3. Taste the hot brine before pouring it over the beets. If it seems too sweet add a little more vinegar, too sharp add a pinch more sugar. Brines can taste stronger hot than cold so let it cool a bit and adjust for the way you like it.

4. Pack jars tightly and push down gently to remove air pockets, and always make sure the beets are fully submerged. Use clean utensils each time you take some out so your batch lasts the full 2 weeks, and if you want a faster snack, give them at least 24 hours but theyre usually best after 2 or 3 days.

Quick Pickled Beets Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I turned an ordinary batch of beets into jewel-bright, tangy refrigerator pickles that keep for weeks and make any meal pop.

Servings

servings

Calories

120

kcal

Equipment: 1. Large pot with lid
2. Colander or sieve
3. Paring knife (for trimming and peeling)
4. Cutting board
5. Small saucepan (for the brine)
6. Measuring cups and spoons
7. Clean pint jars with lids (or one larger jar)
8. Tongs or a slotted spoon for packing the beets into jars

Ingredients

2 pounds small to medium beets, tops trimmed and scrubbed
1 cup water
1 cup distilled white vinegar (or apple cider vinegar for a milder tang)
1/2 cup granulated sugar
1 teaspoon kosher salt or pickling salt
8 to 10 whole black peppercorns
2 whole cloves
1 small cinnamon stick (about 2 inches)
1 bay leaf
1 small red onion, thinly sliced (optional but nice)
1 garlic clove, smashed (optional)
Fresh dill sprigs or a pinch of crushed red pepper flakes for a little heat (optional)

Directions

Trim the beet tops and scrub them well under running water to remove dirt; leave them whole if small, or halve if medium sized so they cook evenly.
Place beets in a pot and cover with water, bring to a boil, then simmer 25 to 40 minutes until a knife slides in easily; drain and let cool enough to handle.
Slip the skins off the beets by rubbing with your fingers or a paper towel, then slice them into 1/4 inch rounds or wedges — whichever you prefer.
In a small saucepan combine 1 cup water, 1 cup vinegar, 1/2 cup sugar and 1 teaspoon salt; add 8 to 10 peppercorns, 2 whole cloves, the 2 inch cinnamon stick and 1 bay leaf; bring to a simmer and stir until the sugar dissolves.
Pack sliced beets into a clean jar or two pint jars, tuck in the optional thinly sliced red onion and the smashed garlic clove; if you want heat add a pinch of crushed red pepper flakes, or add fresh dill sprigs for herb flavor.
Pour the hot brine over the beets and aromatics, making sure the liquid covers them completely; give the jar a gentle shake or tap to remove air bubbles and add more brine if needed.
Let the jar cool to room temperature uncovered, then seal with a lid and refrigerate; the beets will be ready in about 24 hours but taste better after 2 to 3 days.
Store in the refrigerator for up to 2 weeks; always use a clean fork when removing beets to keep them fresh.
Quick tips: for brighter color, cook beets with a splash of vinegar in the boiling water; slice uniformly so they pickle evenly; if your brine is too sweet or too tart after tasting, adjust future batches by adding a little more vinegar or sugar.
Serve chilled as a side salad, on sandwiches, or with goat cheese — they keep well and get tastier every day.

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.