These quick pickled beets are so easy to make and incredibly good on salads, avocado toast and with cheese. Here’s how to make them.
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Pin ItIf you love eggs and have never pickled them (or know exactly just how tasty they can be), make sure to give these Beet Juice Pickled Eggs a try. They are so, sooo good.
How to Make Pickled Beets
- Roast the Beets. Preheat your oven to 425°F. Wrap beets in foil and bake 50-60 minutes until tender. Peel and cut into wedges.
- Make the Pickling Brine. Bring the vinegar, water, honey, and salt to a boil until dissolved.
- Add to Jar and Refrigerate. Pack the roasted, cooled beets into a jar with mustard seeds and peppercorns. Pour hot brine over, cool, and refrigerate at least 5 days before serving.
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Are Pickled Beets Good for You?
Pickled beets are very good for you and the pickling process produces good bacteria and probiotics that will benefit your gut health.
With that in mind, pickling your beets does come with some noticeable differences compared to eating raw or cooked beets, such as:
- Pickled beets tend to provide an intensely tart flavor that helps to offset the more ‘earthy’ flavor that beets are known for. They also tend to taste slightly sweeter, depending on what other ingredients you pickle them with.
- Pickled beets will have a higher sodium content due to the pickling process, which is something to keep in mind for individuals who have been advised to reduce their sodium intake.
- Pickled beets will have a much longer shelf life compared to both raw and cooked beets.
More Good Homemade Pickle Recipes:
How to Store Pickled Beets for Later
The best way to store your pickled beets is to simply leave them in the fridge inside the jar that they’re pickling in; they will stay good for up to 1 month when stored like this, and also retain the best texture.
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Pin ItQuick Pickled Beets
Equipment
- 1 medium 16oz jar
Ingredients
- 1 pound beets
- 1 cup white vinegar
- 1 cup water
- ¼ cup honey
- 1 tsp salt
- ½ tsp mustard seeds
- ¼ tsp black peppercorns
Instructions
- Preheat oven to 425°F.
- Wrap the beets tightly in aluminum foil.
- Place the beets on a baking sheet.
- Bake the beets for 50-60 minutes or until easily pierced with a knife.
- Peel the beets and cut into wedges.
- In a saucepan combine the water, vinegar, honey and salt.
- Bring to a boil over high heat.
- In a jar pack the beets, mustard seeds and black peppercorns.
- Pour the hot vinegar mixture over the beets.
- Put the lid on and leave to cool.
- Refrigerate for at least 5 days before eating.
- Store in the fridge for up to 1 month.
I’ve been collecting recipes for 3 decades and this is one of my favorites. Some folks don’t like beets in any form. But that’s not me. I love ’em. Especially after I made this recipe, it’s found its way to the top of my list. Thanks for sharing it.
Love it and thanks Nick! AGREED. Pickled beets are just to-die-for imo as well.
Easy to make and very delicious
Glad you liked it Adrian! My favorite is to put it on salads and sandwiches. Such a yummy refreshing addition.
oh, i am wanting to make theese beets but just discovered i have no mason jars!
is there any other glass container (s) i could use?
thanks.
Oh definitely Dianne! Any pyrex or glass tupperware containers will work great as well. Just make sure the beets are completely submerged in the pickling liquid.
Reminds me of helping my Mom in the kitchen in the summer canning beets and also picked beets. Which is my favorite. The only difference is that she’d use whole clove instead of black peppercorns.