We love this pickled beets recipe! It’s simple, and results in amazingly delicious, tangy, and slightly sweet beets. Plus, you can enjoy these easy pickled beets as early as tomorrow! These work wonders in sandwiches, salads, or as a stand-alone side dish.
Related: These pickled red onions use a similar method and work wonders on just about everything.
How to Make Pickled Beets
We’ve been eager to share a pickled beets recipe for a while now. These delicious pickled beets boast a tangy and slightly sweet flavor with a subtle hint of warm spices. Like our pickled red onions and these bread and butter pickles, they soak in a vinegar brine with some baking spices and just the right amount of sugar to balance the vinegar. I love them so much that I have a hard time not going back for seconds.
Once you have a jar of these pickled beets in your fridge, you’ll discover endless possibilities for enjoying them. They’re a fantastic addition to sandwiches, wraps, and salads, and they stand alone as a hearty and delightful side dish. I especially love them with sharp cheddar cheese and this cucumber salad for a snack or light lunch.
The best part? These pickles fall into the refrigerator pickle category, requiring no complicated canning process. They are quick and easy to make, and you can enjoy them in as little as a day. For another easy refrigerator pickle, try these quick dill pickles.
Here’s our simple two-part process to make these pickled beets: First, cook your beets until they are fork-tender. Roasting them tends to bring out more flavor, but boiling works too.
Once the beets have cooled down, peel and slice them. Then, combine them with sliced onions in a jar and prepare a simple vinegar brine using cider vinegar, sugar, cloves, and allspice berries. As the brine works its magic, you’ll end up with a jar full of delightful pickled beets and a bonus of pickled onions.
FAQ: Can I Substitute or Reduce the Sugar?
First, keep in mind that the sugar balances the vinegar and acts as part of the brine, so most of the sugar stays in the jar. That said, if you would like to reduce the sugar, you can. When making the brine on the stovetop, add sugar to taste. We enjoy the balance of 4 tablespoons (full recipe below), but you can cut back if needed. You can also substitute the sugar for honey or maple syrup.
We’re sharing this recipe for pickled beets in collaboration with our friend and chef, Richard Hattaway. If you enjoy these beets, take a look at some of his other recipes like quick sauerkraut or this homemade kimchi.
Perfect Pickled Beets
- PREP
- COOK
- TOTAL
Pickling beets is simple, and our recipe results in amazingly delicious, tangy, and slightly sweet beets. These work wonders in sandwiches, salads, or as a stand-alone side dish. Use any variety or color of beet for this recipe.
You Will Need
4 medium beets
1 ½ tablespoons olive oil, for roasting
A quarter of an onion, sliced 1/4-inch thick
4 tablespoons sugar
1 ¼ cups cider vinegar
1/2 teaspoon fine sea salt
1 whole clove
1 allspice berry, see notes
Directions
- Roast Beets
1Heat the oven to 375° Fahrenheit. Prepare the beets by removing the tops and roots, and then place them on a large sheet of aluminum foil or parchment paper.
2Drizzle olive oil over the beets, ensuring they are well coated, and fold up the foil or paper to create a sealed packet.
3Place the packet onto a baking sheet and roast in the oven until easily pierced with a fork, 45 to 55 minutes.
4Allow the beets to cool in the packet at room temperature or, better yet, refrigerate until cold.
5Peel the beets and slice them into 1/4-inch thick pieces. If needed, use a vegetable peeler to help with the peeling.
- Pickled Beets
1Pack the sliced beets tightly into a clean jar and add the sliced onions.
2Heat the vinegar, sugar, salt, clove, and allspice berry in a small saucepan over medium-high heat until simmering, and the sugar dissolves.
3Pour the hot liquid over the onions and beets, leaving a 1/8-inch gap between the pickle brine and the top of the jar.
4Place the lid on the jar and tighten it until finger-tight. Let cool to room temperature.
5Once cooled, fully tighten the lid and store the jar in the refrigerator. Initially, place the jar upside down in a bowl, and flip it right-side up after a day or two.
6Enjoy pickled beets as early as the next day. They will last in the fridge for up to a month as long as the brine covers the beets and onions.
Adam and Joanne's Tips
- Allspice berries taste like a combination of cloves, cinnamon, and nutmeg. We found whole allspice berries less common in the grocery spice aisle, but Chef Richard recommends buying a “pickling spice blend” instead. McCormick “Mixed Pickling Spice” contains allspice berries, which we purchased for this recipe.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
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I would love to make that recipe for 6 quarts rather than one quart. I’m not very good in math lol
Hi Ruth, You will need to multiply everything in the recipe by six, so you will need 24 medium beets, 9 tablespoons olive oil, for roasting, 1 ½ medium onions, sliced 1/4-inch thick, 24 tablespoons sugar, 7 ½ cups cider vinegar, 3 teaspoons fine sea salt, 6 whole cloves, 6 allspice berries.
Thanks for this timely recipe. I just made some pickled beets today using canned beets. They are marinating in the fridge now, and I told myself that next time I will cook my own beets. Voila, here’s your recipe along with onions, too — Yummo!!!
What great timing. Having the onions in there really adds to the flavor 🙂
I am so excited to try your pickled beets recipe! I love beets, and they are so healthy. Your method of roasting the beets is such a time saver, too. Please share the oven temperature that you recommend for roasting them. Thank you for all your wonderful recipes! I make many of them often. My husband requests your coleslaw all the time! 😊
Hi Patti, We apologize! The oven temperature was missed in the instructions. We roast the beets in a 375°F (190°C) oven.
Hi there, Love the website and use many recipes from it. One question though if you don’t mind? In the pickled beet recipe you suggested using a pickled spice mix which I intend to do but there is no quantity suggested considering only one clove and one all berry is listed in the original. Please advise. Thank you for all your recipes. Best regards. Ian
Hi Ian, we found whole allspice berries less common in the grocery spice aisle so we recommend buying a pickling spice blend instead if you can’t find allspice. McCormick Mixed Pickling Spice contains allspice berries, which we purchased for this recipe. You can use the spice blend for making other pickles. More recipes coming soon! 🙂
Hi Adam, Many thanks for your prompt reply, however you didn’t answer my question. I asked what quantity of the pickling spice mix would recommend to replace the allspice berries? I would think a teaspoon at the most. Many thanks and keep up the good work. Also best regards to Joanne
The pickling spice isn’t to replace the allspice berries. The pickling spice contains allspice berries which can be harder to find by themselves in grocery stores. You can purchase the pickling spice and take out the allspice berries you need from the pickling spice mix. The good news is, you can then use the pickling spice for other recipes.
Thanks Adam
Being English I could feel my hackles rising, pickled beetroot and picked onions are something we British have eaten for centuries and so I read the recipe ready to criticise! Ooops I am now wondering if there are any beetroot for sale in my local green grocers here in Cyprus as that sounds stupendous. I am now goinig to look at your pickled onion recipe.
I appreciate your emphasis on tasty and healthy foods that are well-prepared..