This Pickled Beets Recipe takes humble beets and transforms them into something irresistibly tangy, sweet, and full of vibrant color! With just a handful of ingredients and minimal prep, you’ll have a batch of glossy jewel-toned beets ready to level up salads, sandwiches, or snack plates—no canning required.

Why You’ll Love This Recipe

Big Flavor, Minimal Effort: With just a handful of pantry staples, these pickled beets come together quickly and taste gourmet.
Natural Vibrant Color: The beets turn a gorgeous ruby hue, making every dish you use them in pop with color and freshness.
Perfect Make-Ahead Snack: These keep in the fridge for weeks, so you can enjoy snappy, tangy bites anytime.
Versatile Uses: Enjoy them in salads, on sandwiches, or straight from the jar—there’s no wrong way!

Ingredients You’ll Need

This Pickled Beets Recipe only requires a few staple ingredients, but each one plays a vital role! Every element—from earthy beets, to the tangy vinegar, to the subtle hint of spice—transforms these root vegetables into flavor-packed gems.

4 medium roasted beets: Roasting brings out the natural sweetness and gives the beets that irresistible earthy depth.
1 cup apple cider vinegar: Lends a fruity tang and the classic pickled zing that makes these so craveable.
1 cup water: Dilutes the vinegar just enough so the flavor isn’t too sharp.
1/3 cup granulated sugar: Balances the vinegar’s acidity and makes the beets’ flavors really sing.
1 teaspoon coarse salt: Brightens the overall flavor and helps preserve the beets.
1/4 teaspoon ground mustard: Adds a gentle, warming spice underneath the sweetness and sourness.
5 whole black peppercorns: Infuses subtle heat and a touch of complexity while the beets chill.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of a great Pickled Beets Recipe is that it’s endlessly customizable! Don’t be afraid to play with the flavors, swap spices, or even adjust the level of sweetness to create your family’s new favorite version.

Add red onions: Toss in a few thinly sliced onions for an extra punch of color and a mild bite that pairs beautifully with the beets.
Substitute different vinegars: Try white vinegar for a sharper flavor, or red wine vinegar for added depth and subtle fruitiness.
Add aromatics: Drop in a bay leaf or smashed garlic clove for extra complexity in your pickle brine.
Adjust sweetness: If you prefer a tarter pickle, simply reduce the sugar or use honey for a different flavor profile.

How to Make Pickled Beets Recipe

Step 1: Roast and Slice the Beets

Start by roasting your beets—this step draws out their natural sweetness and results in a much more tender, flavorful pickle. Once cool, peel off the skins (they slip off easily after roasting) and slice the beets into bite-sized rounds or wedges for perfect pickle pieces.

Step 2: Make the Pickling Brine

In a saucepan, combine the apple cider vinegar, water, sugar, salt, ground mustard, and black peppercorns. Bring the mixture to a simmer, stirring to dissolve the sugar and salt completely. This fragrant brine is what infuses the beets with so much bold flavor.

Step 3: Combine and Chill

Place the sliced roasted beets in a large jar or heatproof glass container. Carefully pour the hot pickling brine over the beets, making sure they’re fully submerged. Seal the jar and let it come to room temperature, then chill in the refrigerator for at least 24 hours so the flavors have time to marry and develop.

Pro Tips for Making Pickled Beets Recipe

Roasting Is Key: Don’t skip the roasting step—it’s the secret to really concentrated flavor and silky texture in every bite.
Use Fresh Beets: Choose beets that are firm and unblemished for the best end result; older beets can be woody and tough.
Let Them Chill: Give the pickles at least 24 hours in the fridge before tasting—the flavors really blossom with a little patience!
Customize the Spice: Don’t be shy—throw in extra peppercorns, cloves, or even a little chili if you like a more punchy pickle.

How to Serve Pickled Beets Recipe

Garnishes

For a burst of freshness and color, sprinkle your chilled pickled beets with torn dill, crumbled feta, or a twist of cracked black pepper. Microgreens and a squeeze of lemon are also fabulous, especially on salads!

Side Dishes

This Pickled Beets Recipe is right at home alongside roasted meats, creamy goat cheese, or a hearty grain salad. Try them next to grilled chicken, on a charcuterie board, or as a snappy counterpoint to a rich mac and cheese—so versatile!

Creative Ways to Present

Layer pickled beets on crostini with herbed ricotta for dramatic appetizers, scatter them over bright green salads for eye-catching contrast, or serve in little jars for a fun picnic addition. For extra flair, use cookie cutters to shape the beet rounds—kids (and adults) love this!

Make Ahead and Storage

Storing Leftovers

Your pickled beets will keep beautifully in an airtight glass jar in the refrigerator for up to 2 weeks—if they last that long! Make sure they stay submerged in the brine for the freshest flavor and texture.

Freezing

While it’s possible to freeze roasted beets before pickling, the Pickled Beets Recipe is best enjoyed fresh from the fridge. Freezing after pickling can alter texture, often making the beets softer and the brine cloudy.

Reheating

Pickled beets are always best served chilled or at room temperature for that signature crunch and flavor pop—they don’t need reheating. If you’d like them a little warmer, just let them sit out of the fridge for 10–15 minutes before serving.

FAQs

Can I use canned beets instead of roasting fresh ones?

Yes! Drained canned beets make a very quick shortcut, though the flavor won’t be quite as deep and sweet as roasted beets. For the most vibrant Pickled Beets Recipe, roasting fresh beets is my top pick.
How long should I let the pickled beets chill before eating?

For the brightest, most balanced flavor, let the beets pickle in the fridge for at least 24 hours—though if you can, 48 to 72 hours deepens the taste even more. They’ll keep mellowing and mingling flavors as they sit!
Is this Pickled Beets Recipe safe for canning?

This recipe is meant for the refrigerator only and isn’t tested for shelf-stable canning. If you’d like to preserve beets long-term, consult a trusted source for a canning-specific recipe to ensure food safety.
My beets turned out softer/crunchier than I wanted—what happened?

The beets’ texture depends mostly on roasting time; roast longer for softer beets or a bit less for crunchier ones. Slicing them thicker or thinner will also affect texture, so experiment to find your perfect bite!

Final Thoughts

If you’ve never tried homemade pickled beets, get ready for a burst of color and flavor you’ll want to enjoy all year long. There’s something so satisfying about opening the fridge and seeing that jar of ruby-red slices just waiting to liven up any meal. I hope this Pickled Beets Recipe becomes as much of a staple for you as it is in my kitchen—give it a try and let your taste buds celebrate!