Quick Pickled Beets

Growing up in a Slavic household, we ate beets in so many different ways (see borscht or vinaigrette salad). They were a vegetable that was super common and it would last really long when stored correctly. But, despite growing up with so many beets, I actually got hooked on the pickled version of beets during my family’s trip to Denmark. Learning how to marinate beets took a few tries, but I finally landed on the perfect marinade — the flavors come out just right every time. This quick pickled beets recipe gives you that perfect result both easily and fast.

While these beets aren’t quite as shelf-stable as canned varieties, they are perfect as a quick snack, salad topper, or appetizer to have on hand for a couple of weeks. Plus, they’re full of vitamins and probiotics. Consider this your pickled beet cheat code!

Pickled Beets Video

How to Bake the Beets Before Pickling

There are two ways to cook red beets – boil or roast them. I personally like the ease of the oven when I do it!

• Clean the beets: Trim off the green leaves and stems and rinse the beets in a water bath. Next, wrap each beet individually in foil. Optionally, drizzle a little bit of olive oil on the beets prior to wrapping.
• Roast the beets: Place the wrapped beets on a baking sheet and pop it into the oven. Roast them in the oven at 400°F for 40-60 minutes. Check how tender the beets are by poking them with a fork. They should be a bit firm, but not hard.
• Peel the beets: Finally, peel the skins off the beets while they’re still warm and it comes off easily.

How to Make Simple Easy Pickled Beets

To kick off the pickled beet making process, allow the baked beets to first cool to room temperature. Then, continue with these instructions.

• Slice the beets: Slice the cool beets into evenly-sized pieces.
• Prepare the jar: Assemble the beets and fresh herbs into the bottom of a sealable jar.
• Create the marinade mixture: Whisk the hot water, tablespoons of vinegar, sugar, salt, and peppercorns in a measuring cup or small bowl until the sugar and salt are completely dissolved.
• Submerge the beets: Pour the pickling liquid over the beets until they are completely covered and there’s just a bit of space left at the top of the jar.
• Marinate the beets: Seal the jar and place it in the refrigerator for 24 hours. Pop it open and enjoy irresistibly tangy beets!

Tips for the Best Quick Pickle Beets

Aside from letting the beets marinate for at least 24 hours for the best developed flavors, here are a few extra tips to make these top-notch!

• Choose the freshest beets possible: When shopping for beets, opt for ones that are medium or small in size (if using small beets, use six instead of three). Larger beets tend to be more tough in texture and have a more bland taste. You can also look for deep red skin, minimal blemishes, and bright green leaves – all indicators that the beets are packed with flavor!
• Slice the beets into small pieces: Instead of slicing the beets into big chunks, make sure you keep them small. Small pieces absorb the marinade more efficiently and end up with more flavor.
• Remove the skin: I highly recommend removing the skin of the beet for a smoother, more evenly-textured pickled beet. However, this can be optional if you prefer them skin-on.
• Adjust the salt (as needed): Sometimes the quantity of salt may need to be adjusted depending on the size of the beets. Some readers have used small beets and their pickled beets came out too salty. In that case, I recommend adding an extra beet or two.

More Ways to Season the Pickling Marinade

Once you get the technique down, feel free to get creative with the marinade and add in your favorite spices and ingredients. Here’s a few ideas:

• Spices: Allspice (adds a nice spicy sweetness), cinnamon sticks, bay leaves, whole cloves, mustard seed, and red pepper flakes are all flavorful ideas.
• Herbs: Parsley, dill, basil, and oregano add delicious herby flavor.
• Veggies: Garlic cloves and red onion slices are great additions.

Storing Quick Pickled Beets

The key to keeping your beets fresh for 2-3 weeks is to keep them in an airtight jar in the fridge. Use a clamp jar like this one or wide-mouth jars like this one. No matter which you use, make sure to keep the lid on and sealed all the time!

More Pickling Recipes

• Pickled Vegetable Salad (aka Giardiniera) – Pickled carrots, peppers, and cauliflower
• Quick Marinated Tomatoes – Juicy, tangy tomatoes
• Pickled Mushrooms (So Easy) – Pickled mushrooms for snack/appetizer trays
• Canned Sweet/Spicy Pickles – Pickled in a tomato-based brine

Recipe

Quick Pickled Beets

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Servings

20 servings

Prep Time 20 minutes mins

Marinating Time 1 day d

Total Time 1 day d 20 minutes mins

Recipe contributed by: Natalya Drozhzhin

My quick pickled beets recipe involves no canning or fussing around with sanitizing jars. It's a simple process leading to crunchy and tangy pickled beets always.

Ingredients

• 3 medium beets boiled or roasted
• 1/2 bunch fresh dill or other herbs

Pickling Marinade

• 2 cups hot water
• 6 tbsp white vinegar
• 1 tbsp sugar
• 1 tbsp salt
• 1 tbsp whole peppercorns

US Units – Metric

Instructions

• Slice the cooked & peeled beets into evenly sized pieces.
  
• Place the beets and fresh herbs in a large, sealable jar. Next, place all the marinade ingredients in a measuring cup or bowl and stir until the salt and sugar dissolve.
  
• Pour the marinade over the sliced beets, making sure the beets are completely submerged in the marinade. Allow the beets to pickle for at least 24 hours in the fridge (they should stay fresh for up to 2 weeks).
  
• Enjoy in salads, soups, and on appetizer boards!
  

Nutrition Facts

Quick Pickled Beets

Amount Per Serving

Calories 45

% Daily Value*

Sodium 518mg22%

Potassium 100mg3%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Vitamin A 35IU1%

Vitamin C 1.5mg2%

Calcium 10mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.