Pickled beets are sweet, tangy, colorful, and crispy. I love how easy they are to make with a simple vinegar-based brine that enhances their natural sweetness. These beets make a tasty snack, a vibrant side dish, or a flavorful addition to salads and sandwiches.
Why You’ll Love This Recipe
I like this recipe because it’s quick, simple, and so full of flavor. The earthy sweetness of beets blends beautifully with the tang of vinegar and subtle spice from cloves and allspice. I can make a big batch and enjoy it for weeks—perfect for meal prep or adding color to my table. Plus, I appreciate that it’s a healthy option, packed with antioxidants and nutrients.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
To Boil:
6 cups water
2 bay leaves
8 beets
To Pickle:
2 cups white vinegar
1 cup sugar
1 teaspoon Kosher salt
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cloves garlic, whole
Directions
I start by adding water, bay leaves, and beets to a medium pot.
I bring it to a simmer and let it cook for about 20 minutes until the beets are tender.
Once cooked, I remove them from the pot, let them cool completely, then peel and slice them into ¼-inch thick rounds.
I place the sliced beets into a large heatproof container with a tight-fitting lid.
In the same pot, I combine vinegar, sugar, salt, cloves, allspice, and garlic, then bring it to a simmer for about 5 minutes while stirring.
I pour the hot brine over the beets in the container, making sure they’re fully submerged.
After sealing the container, I refrigerate the beets overnight so the flavors develop beautifully before serving.
Servings and Timing
This recipe makes about 16 servings. It takes roughly 10 minutes to prepare, 25 minutes to cook, and about 8 hours of refrigeration for the best flavor, for a total of around 8 hours and 35 minutes.
Variations
I sometimes add sliced onions or carrots to the jar for extra flavor and crunch.
For a more savory twist, I reduce the sugar slightly and add a bit of black peppercorn.
I’ve also made this recipe using apple cider vinegar instead of white vinegar for a slightly fruity tang.
A dash of cinnamon or mustard seeds gives the pickled beets a warmer, spiced flavor.
Storage/Reheating
I keep my pickled beets in the refrigerator in a sealed jar for up to 3 weeks. They’re served cold, so I don’t reheat them, but if I use them in a warm salad, I let them sit at room temperature for about 10 minutes before adding.
FAQs
How long do homemade pickled beets last?
When stored properly in the fridge, homemade pickled beets last up to 3 weeks.
Can I use canned beets instead of fresh ones?
Yes, I can use canned beets to save time—just skip the boiling step and go straight to making the brine.
Do I need to peel the beets before boiling?
I don’t peel them before boiling because the skins come off easily after cooking.
Can I use different vinegars?
Yes, I sometimes use apple cider vinegar or red wine vinegar for different flavor profiles.
Why do my beets lose color after pickling?
This can happen if they’re overcooked or if the brine isn’t acidic enough. I make sure to simmer them just until tender and use enough vinegar for bright color.
Conclusion
I love making these pickled beets because they’re simple, delicious, and versatile. The balance of sweet and tangy flavors makes them a wonderful side dish or snack. Every time I open a jar, I get a burst of color and taste that brightens up any meal.
Sweet, tangy, crisp pickled beets made with a simple spiced vinegar brine—health‑rich, colourful, and perfect as a snack, vibrant side dish, or salad topper.
Ingredients
6 cups water
2 bay leaves
8 beets (fresh, with skins on)
2 cups white vinegar
1 cup sugar
1 teaspoon kosher salt
1 teaspoon whole cloves
1 teaspoon whole allspice
2 cloves garlic (whole)
Instructions
Place the water, bay leaves and beets in a medium pot. Bring to a gentle simmer and cook for about 20 minutes until the beets are just tender.
Remove the beets from the pot, allow them to cool completely, then peel and slice into ¼‑inch thick rounds.
In a heat‑safe container (jar or lidded dish) place the sliced beets.
In the same pot, combine the vinegar, sugar, kosher salt, whole cloves, whole allspice and whole garlic cloves. Bring the brine to a simmer and stir until the sugar dissolves.
Pour the hot brine over the sliced beets, making sure they are fully submerged. Seal the container.
Refrigerate overnight (or at least 8 hours) so the flavours meld and the beets fully pickle before serving.
Notes
Add sliced onions or carrots into the jar for extra colour and flavour.
For a more savoury version, reduce the sugar and add peppercorns.
Use apple‑cider vinegar instead of white vinegar for a softer, fruitier tang.
Add a pinch of cinnamon or a few mustard seeds to the brine for a warmer spiced flavour.
