Description

This Pickled Beets recipe transforms fresh red beets into a tangy, sweet, and spicy preserved treat perfect for adding a burst of flavor to salads, sandwiches, or as a standalone snack. Using simple ingredients like vinegar, sugar, and spices, these pickled beets are easy to prepare and require minimal cooking, with a quick boil to tenderize the beets followed by marinating in a homemade brine. Ready in just over 30 minutes and best after an hour of chilling, these pickled beets keep well refrigerated for weeks.

Ingredients

Scale

Beets

1½ pounds red beets (about 6 medium beets)

Pickling Brine

1 cup white vinegar
1 cup water
¼ cup granulated sugar
1 tablespoon kosher salt
6 whole peppercorns
⅛ teaspoon ground mustard

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Instructions

Prepare the Beets: Cut the stems off the beets to prepare them for cooking.
Cook the Beets: Place the beets in a pot filled with water and bring it to a boil. Reduce heat to a simmer and cook until the beets are fork-tender, about 20 to 25 minutes.
Peel and Slice: Once cooked, peel the skins off the beets—this is easiest with your hands or a paper towel—and then slice the beets into thin rounds. Pack the sliced beets into two 16-ounce mason jars.
Make the Brine: In a saucepan, combine the white vinegar, water, sugar, kosher salt, whole peppercorns, and ground mustard. Bring this mixture to a boil, then remove from heat to cool slightly.
Pour the Brine: Carefully pour the hot brine over the beets in the jars, ensuring the beets are fully submerged.
Seal and Chill: Place lids on the jars and refrigerate for at least 1 hour to allow the flavors to meld before serving.

Notes

For best flavor, allow the beets to pickle for at least 24 hours in the refrigerator before eating.
Store the pickled beets in the refrigerator and consume within 2 to 3 weeks for optimal freshness.
Use gloves or an apron while peeling beets to avoid staining your hands and clothes.
You can adjust the sweetness or tartness of the brine by varying the sugar and vinegar amounts according to your taste.
These pickled beets make a great accompaniment to salads, roasted meats, or cheese plates.