Pickled Beets

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


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.


  • 1 and ½ – 2 lbs. beets, stems and leaves removed
  • Water
  • ¾ cups apple cider vinegar
  • ½ cup sugar
  • 1 Tbsp. Pickling spice


  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.


These will keep well for two weeks in the fridge.