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These quick pickled beets only need a few simple ingredients and just 15 minutes! You’ll be amazed at how easy it is to pickle your own beets. Use on salads, sandwiches, or eat straight from the jar!
Are you a lover of beets?
Well, if you grew up in my household you are 100% a lover of all things beet-related! Not only did we grow our own but we also pickled, canned, and ate them all year round!
I love putting pickled beets on salads, throwing them on sandwiches, or just eating them straight from the jar.
This recipe is a quick and easy version that only takes about 15 minutes total time!
How fast is that?
The secret is using canned beets to cut down on roasting or boiling time!
Ingredients for quick pickled beets
- Beets – This recipe works with canned, boiled, steamed, or roasted beets! Roasting the beets before pickling really concentrates their flavor while boiling/steaming tends to be a bit easier and quicker. Feel free to do what works for you!
- Water – Water helps the sugar and salt dissolve in the brine. If you don’t have enough brine to completely cover your beets in the jars, feel free to use additional water.
- Apple cider vinegar – I’m using apple cider vinegar because it pairs perfectly with beets, although you can use almost any clear vinegar to pickle– white vinegar, rice wine vinegar, white wine vinegar, etc.
- Granulated sugar – I’m using granulated sugar (white sugar) as it easily dissolves and sweetens without flavoring.
- Kosher salt – Salt is extremely important in pickles! I highly recommend using kosher salt, rather than table salt.
- Spices – Mustard seeds and peppercorns add a bit of bite to the beets.
The best size jar to use
The beauty of this recipe is that you can ideally use whatever size jar you happen to have in the house.
I do find that wide-mouth jars make it easier to pour the brine into the jar and to stuff the jars with beets.
Storing pickled beets
Because these pickled beets are not hot water canned they must be stored in the refrigerator.
This is NOT a shelf-stable preserved beet recipe.
However, if properly stored in the refrigerator they should last for 4-6 weeks.
Properly stored means making sure that the brine is fully covering the beets, the container is kept cold, and the container is kept covered to keep it airtight.
Variations and Substitutions
Want to try a few different flavors than mustard seed and peppercorn?
Here are a few different ways to flavor your beets!
- Add a hint of warm spice by adding a cinnamon stick and whole cloves.
- For a delicious spin to traditional pickled red onions add a bay leaf and red onions.
- Go spicy by adding crushed red pepper flakes.
- Add in fresh dill and garlic for a more “pickle” flavor.
Using fresh beets
If you’re looking to use fresh beets don’t worry that is totally possible with this recipe!
You will need to set aside a little more time but most of it will be hands-off.
Roasting beets
To roast the beets, wash them and remove any greens.
Drizzle them lightly with olive oil and wrap them in foil.
Place the beets on a baking sheet and bake in a 400-degree F oven for 45 minutes or until a paring knife slides in and out of the beets easily.
Allow them to sit for 5 minutes, then carefully peel the skin away from the flesh and cut as desired.
Boiling beets
To boil the beets, bring a large pot of salted water to a boil.
Trim and wash the beets.
Add the beets to the boiling water and cook for 30 minutes or until a paring knife slides in and out of the beets easily.
Remove the beets from the boiling water and place them into a bowl of ice water.
Peel away the skins and cut as desired.
More easy pickled recipes
- Need a great sandwich or salad topper? Try my Quick and Easy Pickled Red Onions.
- Love all things cherries? Try my Pickled Cherries.
- Looking for a way to use up summer squash? Try my Sweet and Spicy Zucchini Pickles.
- Want to preserve the goodness of summer? Try my Vanilla Bean Pickled Strawberries.
Quick Pickled Beets
Ingredients
- 2 cups cooked or canned beets, see notes
- 2 cups water
- 1 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon whole mustard seeds
- 1/4 teaspoons whole peppercorns, about 3-4
Instructions
- Slice or chop the prepared beets to your desired size. Add them to an airtight container and set them aside while you make the brine. I find 1-pint jars are a great size for this recipe.
- Combine the water, vinegar, sugar, salt, mustard seeds, and peppercorns in a small saucepan set over medium heat.
- Bring the mixture to a boil and cook until the sugar and salt have dissolved.
- Pour the brine over the beets, making sure to cover them completely. I find a funnel really helps to make sure the brine can easily be poured without spilling.
- Seal 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.
- Store the beets in an airtight container in the fridge for up to two weeks.
Notes
- This recipe works with canned, boiled, steamed, or roasted beets! Roasting the beets before pickling really concentrates their flavor while boiling/steaming tends to be a bit easier and quicker. Feel free to do what works for you!
- To roast the beets, wash them and remove any greens. Drizzle them lightly with olive oil and wrap them in foil. Place the beets on a baking sheet and bake in a 400 degree F oven for 45 minutes or until a paring knife slides in and out of the beets easily. Allow them to sit for 5 minutes, then carefully peel the skin away from the flesh and cut as desired.
- To boil the beets, bring a large pot of salted water to a boil. Trim and wash the beets. Add the beets to the boiling water and cook for 30 minutes, or until a paring knife slides in and out of the beets easily. Remove the beets from the boiling water and place them into a bowl of ice water. Peel away the skins and cut as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is just what I need for my iron deficiency. My husband will be thrilled with this recipe. Thank you.
Pickled beets have been on my foodie bucket list for a while and i’m so excited to try this recipe! Thanks!
Why can’t you use the juice in the beet can instead of using water?
This sounds simple enough. I have a ton of canned beets but I do like pickled.
Oh, in your ingredients, the verbiage is the same for the apple cider vinegar and the granulated sugar. Can you clarify?
Hi Reinetta – That was a mistake. I’m simply using just regular sugar. I changed the post. Thank you so much!