Pickled Beets

Pickled beets are the perfect addition to serve with salads, or alone at a picnic or potluck. They’re simple to make, all you have to do is add pickling liquid to cooked beets.

Pickled beets are the perfect addition to serve with salads, or alone at a picnic or potluck. They're simple to make, all you have to do is add pickling liquid to cooked beets.

It’s safe to say that beets are one of my favorite things to add to salads or dishes that need a little bit of pizzaz. I even like to whip them up and make beet hummus. The color is gorgeous, and since I learned to cook them in my Instant Pot easily, I’ve been going beet crazy.

Pickling beets is a wonderful way to use up an abundance of them. They’re really tasty with a sweet-and-sour flavor and such vivid color. It’s always nice to have them there as a bright and cheery condiment on the side of your plate.

How to Make Pickled Beets

I use sliced, cooked beets like these.

Sliced cooked beets in bowl.

You can simmer them to cook them, as stated in the recipe, or you can roast the beets or use your Instant Pot as I said before. The only difference is that you won’t get any cooking liquid, or not enough cooking liquid, for your pickling mixture. It’s totally okay to use plain water or vegetable stock here. Just remember that if you’re simmering your beets or cooking them in the Instant Pot, don’t discard the liquid since you’ll use that in the pickling liquid.

Next, gather together your remaining ingredients. This is a fairly classic pickling liquid – it has apple cider vinegar, sugar, and pickling spice.

Ingredients for pickling brine on counter.

Measure the ingredients into a pot along with 2 cups of the beet cooking liquid, or water or vegetable stock. Heat to a simmer over high heat.

Pour the pickling liquid while still hot onto the beets.

Brine and beets in bowl.

Transfer beets and liquid into sterilized glass jars. There will be extra liquid. Discard it.

Put the lids on.

Pickled beets in mason jars.

Transfer them to the fridge to cool. Keep them in the fridge and they will keep for 2 weeks, if they last that long without being eaten!

Enjoy!

Christine xo

 

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Pickled Beets


  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings

Description

Pickled beets are the perfect addition to serve with salads, or alone at a picnic or potluck. They’re simple to make, all you have to do is add pickling liquid to cooked beets.


Ingredients

  • 1 1/22 lbs. beets, stems and leaves removed
  • Water
  • 3/4 cups apple cider vinegar
  • 1/2 cup sugar
  • 1 Tbsp. Pickling spice

Instructions

  1. Remove leaves and scrub beets.
  2. Place beets in pot with enough cold water to cover.  Heat to boiling, then simmer till fork tender, 30 to 40 minutes depending on size of beets.
  3. Drain beets, reserving 2 cups of liquid. Discard remaining liquid or save to make borscht or use in vegetable soup.
  4. When beets are cool enough to touch, peel them and cut into 1/4″ slices.
  5. Place apple cider vinegar, sugar, and pickling spice into a pot on medium heat and stir till heated through and sugar is dissolved.
  6. Pour hot brine over sliced beets and stir to combine.
  7. Spoon into sterilized jars, lid them, and let them cool. Keep refrigerated.
  8. There will be liquid leftover. Discard it.

Notes

These will keep well for two weeks in the fridge.

This post originally appeared in March 2019 and was revised and republished in October 2020.
Pickled Beets

4 responses to “Pickled Beets”

  1. Beet lova says:

    These were alright, but definitely way too salty! I also had to double the recipe for the liquid to cover the beets. Thinking of rinsing them off so that I can bear the salt amounts– highly recommend reducing the salt by half.

    • Christine Pittman says:

      Sorry to hear that, we have updated the recipe with some changes that we think improves upon it. Give it a try!

  2. Richard Garner says:

    Someone needs to check the salt ingredient in this recipe.  Two tbsp. Is way to much. Ruined some good beets.  Also did not make enough liquid to cover 4 cups of cooked beets.

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