These easy Quick Pickled Beets are my latest refrigerator pickle obsession, where the deep, earthy flavor of beets is combined with a simple, tangy apple cider vinegar brine and mustard seeds. Just pour the hot brine over cooked beets and let them chill in the fridge. Add them to salads, serve as a side dish, or enjoy straight from the jar.
WhY I ❤️ this Easy Refrigerator Pickled Beets Recipe
I grew up on pickled beets, thanks to Mom and the beautiful vegetable garden that my parents grew together. And now I can’t keep my fork out of the jar!
I most often boil the beets before pickling, but you could roast them instead. Roasting before pickling concentrates their flavor while boiling tends to be a bit easier and quicker, and gives a cleaner beet flavor.
- QUICK & EASY! Yes, that deserves ALL-CAPS! While I definitely respect the full-on canning process, I simply don’t have the time and energy to can these days. I’m more of a quick pickles kinda gal. These refrigerator pickled beets take minimal time and effort, and they keep really well in the fridge for up to 6 weeks.
- Simply delicious. With just 5 ingredients, plus water and salt, this simple ingredients lists packs a punch of fresh, tangy flavor.
- Versatile. When I’m not eating these gorgeous pickled beets straight from the jar, you’ll also find me eating them with my morning eggs or in a fresh green salad. They also make a great side dish!
how i enjoy pickled beets
- Eggs. One of my favorite ways to eat beets is very simply – with eggs. Whether I make fried eggs, scrambled eggs, easy-peel hard-boiled eggs, or our favorite cottage cheese egg bake, a big spoonful of pickled beets is a flavor-packed, beautiful side.
- Sandwiches & wraps. I like to slice the beets nice and thin or chop them up before adding them to sandwiches and wraps. They give a basic lunch a whole new flavor.
- With Cheese You can also create your own side dishes, like simply sprinkling some crumbled feta or goat cheese over a dish of pickled beets. It’s a beautiful contrast in flavor.
- Pickled relish dish. Go retro (I’m from the 70’s and LOVE supper clubs!) and serve a relish tray of different pickled things. Choose from pickled red onions or pickled carrots or this medley of pickled vegetables that I eat like a side salad. 😋
What You’ll Need
a few ingredient notes from recipe testing
- Beets – I always use red beets, but golden beets would work as well. To cook them, you can boil or roast them. See below for directions on how to prepare them.
- Apple cider vinegar – I use apple cider vinegar because it pairs perfectly with beets, although you can use almost any clear vinegar, such as white vinegar, rice wine vinegar, white wine vinegar, etc.
- Salt – This is extremely important in pickles, it’s just part of the pickling process! Use kosher or sea salt, rather than table salt.
- Sugar – Granulated sugar enhances the natural sweetness in the beets and bumps up the bright tangy flavor of the pickling brine.
- Mustard seeds & peppercorns – Whole mustard seeds and black peppercorns add earthy depth of flavor to the beets. I like to use both of these ingredients, and often add more than the recipe calls for.
I’ve tested Packaged Pre-Cooked Beets
And they work great! I buy a box of whole peeled, cooked beets from Costco that includes 3 separate packages of beets that weigh 17.6 ounces per package. And one package is the PERFECT amount for this recipe!
If I’m being totally honest, I do prefer the texture more when I boil or roast my own beets, as they’re just a bit more toothsome. But using pre-cooked beets saves time and energy, and the flavor is still delicious – I’m definitely a fan of this method, especially when I’m short on time.
This is how i make them
Tips for Success
- Wide-mouth jars come in very handy here. They are my favorite vessels for storing pickles, as they’re easier to fill than jars with small mouths. They’re also easier to serve from. But really, any glass jar or container will do, as long as the lid fits tightly.
- Make sure the beets are completely covered with brine. It not only adds the pickled flavor but also helps to preserve the beets for longer refrigerator storage.
- Chill before serving. While the beets will have a lightly pickled flavor after 15 minutes or so, I highly recommend allowing them to chill completely before serving. If making pickled beets for a special meal, I recommend making these pickles 1 to 2 days prior to serving, for a more developed pickled flavor.
- Save the beet juice. If you like pickled eggs, save the beet juice and make the most beautiful pickled eggs ever!
Tangy Quick Pickled Beets
Yield: 1 quart
My latest refrigerator pickle obsession combines the deep, earthy flavor of beets with a simple, tangy apple cider vinegar brine and mustard seeds. Just pour the hot brine over cooked beets and let them chill in the fridge!
Print
Ingredients
- 3 cups sliced or chopped cooked beets (see Notes below)
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon pure kosher salt or pure sea salt
- ¾ teaspoon whole mustard seeds
- ¾ teaspoon whole black peppercorns
Instructions
- Slice or chop the prepared beets to your desired size – I usually chop into 1" cubes. Add them to a 1-quart jar (or several smaller jars) and set aside while you make the brine.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
- Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
- Place your cover on the container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.
- These pickled beets need to go in the fridge after preparing them, and they'll keep well for up to 6 weeks.
Notes
For beets that are more tangy: When making the brine, use 1½ cups apple cider vinegar and ½ cup water.
To boil beets: Bring a large pot of salted water to a boil. Trim and wash the beets, removing any greens. Add the beets to the boiling water and cook for 30 minutes, or until completely tender. A paring knife should slide in and out of the beets easily. Beets can vary greatly in size, and they are a very dense root vegetable, so size will definitely determine how long you need to cook them. Transfer the beets to a bowl of ice water and then peel away the skins with your fingers (very easy to do!) and cut or slice as desired.
To roast beets: Wash the beets and remove any greens. Drizzle with olive oil and wrap in foil. Bake on a baking sheet at 400° F for 45 minutes, or until completely tender. Again, the size of your beets will determine cook time, as I just mentioned above. A paring knife should slide in and out of the beets easily. Allow to sit for 10 minutes or so, then peel away the skin and cut or slice as desired.
To use packaged pre-cooked beets: I buy a box of whole peeled, cooked beets from Costco that includes 3 separate packages of beets that weigh 17.6 ounces per package. And one package is the PERFECT amount for this recipe! Just know that the texture of these beets is usually a bit softer than when you boil or roast fresh beets yourself.
Quick Pickled Beets will keep well in the refrigerator for up to 6 weeks.
Nutrition Information:
Serving: 1 Calories: 57kcal Carbohydrates: 12g Protein: 1g Sodium: 527mg Fiber: 1g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This was perfect!!! I started in on them 10 minutes after I poured the brine over them. Could not stop eating them! Thank you so much!!!
AWESOME to hear this, Amy! So glad you liked. Thank you for coming back here to let me know + rate the recipe. Enjoy!! :) Brenda
Can I used crushed mustard seeds powder and, if so how much?
Hi Kathy – I have not tried this, but I do think you could. Mustard powder will be stronger; I wouldn’t add very much. I’d try a pinch or two, depending on how much you like mustard.
I made the pickled beats like this and let them sit in the fridge for several days. They are delicious! Next time I will add mustard seeds and peppercorns and use rice wine vinegar.
I love to hear this! Thank you for coming back here to let me know + rate the recipe.
Can I use pickling spice in this recipe
Hi Sylvia – sure! Go for it!
My Grandpa has several gardens and even though I’m almost 40, with a family and grocery money….I still never leave their house empty handed! Beets and tomatoes were in an over flowing bag this time. Although we love roasted beets with dinner, some variety is always nice. These pickled beets taste like my childhood.
Thanks for sharing a great and easy recipe!
So happy to hear this, Moxie! Lucky you, with fresh beets from Grandpa! Thank you for coming back to rate the recipe and leave a comment!
I used the COSTCO organic beets in the box as mentioned in the recipe. The beets turned out EXCELLENT!! I’ve made them twice already and my husband loves them!
Wonderful! So glad you liked!!
I buy these beets from Costco as well and am def going to try this recipe thanks!
Made these with the Detroit Red beets I grew this year, and they turned out grand. “Toothsome” is how I like my pickled beets as well. Nothing creepier than a mealy apple or a mushy beet. Will make some Goldens soon.
So happy to hear about your grand experience with this recipe. :) Thank you for coming back to leave a comment. My jar is almost empty, time to make another batch!
I used the water that I boiled the beets in for the brine. These were very good, thanks for your recipe!
Oooooo! Love that! I just picked up some beets from the farmers market, making a batch soon. So glad you liked! :)
If I plan to can the beets,…do you have directions for that too? How long do you process in a water bath canner for pints and for quarts?
I made it! Then tried a piece while lukewarmand the flavor is awesome! I will wait till tomorrow to have another peice. overall to see how much it chamges when its cold. Its a thumbs up for me.!
So glad you like, Cindy! :)
This recipe came together quite easily. I used Cylinder beets, as they seemed like a good choice for making rounds, chips. Steamed beets for 30 minutes, leaving tops stubbed and root end intact. Chilled, skinned, sliced. Not a great beet fan, but looked like a good use for the crop I had. Had a few slices of cooked beets left, they were yummy cold, plain! Working with beets are pretty messy, but knowing that in advance helps.
Can I use canned beets?