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I love beets and try to include them in my diet regularly. I have this roasted beets recipe, which basically makes the earthy vegetable taste like candy. This Beet Salad is one of my favorite salads ever. Preparing beets can take a while, though, so I wanted a way to have cooked beets on hand for quick snacks or to add to my lunch salad. That’s when I decided to try making a pickled beets recipe. It was EXACTLY what I needed!

I decided to go with the quick pickling method–these quick pickled beets will still last 2-4 weeks in the refrigerator without the need for sterile jars, or any extra time or special equipment. While canning will give you you a longer shelf life, these are so easy and still last a good amount of time! If you want long-term storage, look into pressure canning or steam canning, but I’m not including those directions here.

Are Pickled Beets Nutritious?

One of the main reasons I wanted to make a pickled beets recipe is because of the health benefits of beets. Beets are fantastic nutritionally, whether they’re pickled beets or fresh beets. Let’s look at why I want to include them as a regular part of my diet.

Great for cardiovascular health: Beets are high in dietary nitrates, which help relax and widen blood vessels, lowering blood pressure and improving circulation.
Excellent for athletic performance: Beets are popular among athletes because enhanced blood flow and oxygen delivery to muscles can increase physical performance.
Hormonal balance: Dietary nitrates convert to nitric oxide in the body, which plays a role in hormone release.
Healing: Nitric oxide also plays a role in tissue repair.
Cognitive Health: Increased blood flow to the brain may improve cognitive health, especially as we age.
Anti-inflammatory: Beets contain betalains, potent antioxidants that help reduce inflammation and oxidative stress.
Rich in essential nutrients: Beets are rich essential nutrients like folate, potassium, iron, and vitamin C.

Pickled beets have all the benefits listed above, but keep in mind that they can be higher in sodium and sugar content, depending on the recipe used. I think this recipe is for the best pickled beets because it uses a moderate amount of salt and sugar.

Recipe Ingredients–What You Need

1 1/2 pounds beets–I used red beets but golden beets will also work with this recipe. The number of beets will depend on the size. I had 3 smaller beets that equaled 1.5 pounds. If you have large beets, 1-2 beets may equal 1.5 pounds.
1/2 teaspoon black peppercorns–for a unique flavor, try whole cloves, too.
3/4 cup apple cider vinegar–you can substitute plain white vinegar or white wine vinegar if you prefer.
1/2 cup water
1 1/2 tablespoons coconut sugar–regular granulated sugar will work.
1 1/2 teasttpoons kosher salt

How to Make this Pickled Beets Recipe

Here are the step-by-step instructions to make this pickled beet recipe. Scroll to the recipe card for the option to print the full ingredients and instructions.

Preheat the oven to 400 degrees. Remove the beet greens and reserve them for future use.
Wrap each beet in a large piece of aluminum foil, pressing the edges together to form a seal. Place the wrapped beets on a baking sheet and roast until tender, about 40-50 minutes.
Allow the beets to cool until they are cool enough to handle. Remove the root, stem, and peel from the beets. Cut them in the shape you prefer depending on how you’ll use them. I cut them into cubes that are great for adding to salads. You can also make sliced beets or beet wedges. Place beets into a pint-sized jar. {You can use a mason jar or other storage jar with an airtight lid. I prefer glass jars.} Add the peppercorns to the jar with the beets.
Now, make the brine. In a small saucepan, bring the 3/4 cup vinegar, 1/2 cup water, 1 1/2 tablespoons coconut sugar, and 1 1/2 teaspoons salt to a simmer over medium heat. Stir well and continue to simmer until the sugar and salt are dissolved, about 3-5 minutes.
Immediately pour the hot brine over the beets in the jar. It should cover the beets completely and almost come to the top of the jar. Place the lid on the jar and allow it to cool to room temperature. Once cooled, place in the refrigerator for 48 hours before consuming. Enjoy!

FAQs

How long do refrigerator pickled beets last?

The beets from this pickled beets recipe will last 2-4 weeks, as long as they are stored in an airtight container, always use a clean jar, and you use a clean utensil each time you remove beets from the jar.

How do I know if they’ve gone bad?

Signs to look for to know if your beets have gone bad: mold has developed on the surface of the pickling liquid, you have a cloudy or slimy brine, there is an off or yeasty smell, or the texture of the beets becomes soft or mushy.

Do I have to roast the beets for this pickled beets recipe?

Roasting the beets is not required. I like roasting them because it brings out their natural sweetness. Raw beets can be pickled, or you can steam them as well.

Can I make these without sugar?

I like to use a little sugar to balance the acidity of the vinegar. Beets do have a little sweet flavor, so you can eliminate it if you want. (You can’t eliminate the salt or you’ll have no preservatives.) You can also substitute a natural sweetener like maple syrup or honey if you prefer.

How to serve pickled beets?

Pickled beets are great to use on a charcuterie board, as an addition to a salad, in these Beet Burgers, or beet pickles make an easy snack!

I hope you LOVE this Pickled Beets recipe as much as I do! If you try these (or any of my healthy recipes), please leave a comment and star rating–it’s so helpful! Share a photo of these on Instagram so I can see and I’d love to feature you.