Quick Pickled Beets

Forking pulling a piece of pickled beet from a jar.

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These quick pickled beets are so easy. They only take a few minutes to prepare and are a great accompaniment to lots of dishes. No processing of jars is necessary!

Prep Time 5

Cook Time 40

Total Time 45

Servings pint

Calories 394kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

1 pound beets
2 teaspoons olive oil
1 teaspoon salt
½ teaspoon cracked black pepper
¼ cup water
½ cup cider vinegar
2 tablespoons sugar
1½ teaspoons pickling spice
½ teaspoon canning salt

Instructions

To Boil the Beets

Wash the beets well. Remove the green tops. Save them for salads or sautéing.
Bring a large pot of salted water to a boil. Add the whole beets to the boiling water.
Turn the heat down and simmer until they are very tender and can easily be pierced with a fork, 20-40 minutes, depending on their size.

To Roast Beets

Cut the ends off of the beets. Peel them.
1 pound beets
Cut them into bite-sized chunks. Place them in a medium bowl. Drizzle them with the olive oil and season with salt and pepper.
2 teaspoons olive oil, 1 teaspoon salt, ½ teaspoon cracked black pepper
Spread them out on a parchment-lined baking sheet. Roast them in a 350°F oven until they are very tender, about 45 minutes.
Add the ingredients for the brine to a medium saucepan. Heat the brine over medium-high heat to boiling.
¼ cup water, ½ cup cider vinegar, 2 tablespoons sugar, 1½ teaspoons pickling spice, ½ teaspoon canning salt
Place the hot beets into your clean, sterilized canning jars.
Pour the hot brine over the beets, leaving ½-inch headspace. Cool the jars to room temperature, and then refrigerate for a few days.

Notes

Calories are calculated for the entire pint of beets, not individual servings.

Pro Tips

Always use gloves when you're handling beets. They will stain your fingers.

Either boil or roast the beets until they are very tender.

If you're using canning jars, don't use a metal lid. (I know there is a metal lid in the photo.) Instead, use a plastic storage lid. The acid from the vinegar can break down the metal and ruin your beets.

Canning jars must be cleaned and sterilized before adding the pickles since they aren't processed.

These pickles are not shelf-stable. They need to be refrigerated. See this recipe for shelf-stable beets.

Wait at least 24 hours for the beets to soak up the pickling brine for the best flavor.

Pickled beets will last at least 6 weeks in the refrigerator. Do not freeze them.

Nutrition