These easy quick pickled beets are my latest refrigerator pickle obsession, where the deep, earthy flavor of beets is combined with a simple, tangy apple cider vinegar brine and mustard seeds. Just pour the hot brine over cooked beets and let them chill in the fridge. Add them to salads, serve as a side dish, or enjoy straight from the jar!
I Can’t Keep My Fork Out of the Pickle Jar!
I grew up on pickled beets, thanks to my parents’ big, beautiful fruit and vegetable garden + Mom’s love of pickling everything under the sun (not an exaggeration). Mom’s refrigerator sweet pickles were my jumping-off point for a bright and tangy future of lifelong pickles affection.
While I have huge respect for the full-on canning process, these days I simply don’t have the time and energy to can like my mom and grandmas once did. So that’s where quick pickles shine, taking much less time and effort than canning. Plus, they keep really well in the fridge for up to 6 weeks.
You can either boil or roast the beets to cook them before pickling. I most often boil the beets, as it’s a bit easier and quicker, and I like the cleaner beet flavor. But roasting has its virtues, too, and offers a deeper, more concentrated flavor.
Alone, beets are bold and earthy-sweet, but when pickled with apple cider vinegar they emerge bright, tangy, and fresh-tasting! When it comes to spices, I’ve found that less is more with this recipe. I keep it simple with only whole mustard seeds and black peppercorns, which makes the brine more rounded and savory rather than simply acidic + sweet.
I often serve pickled beets as a side dish. Or I add them to salads, or make them into a salad by sprinkling some crumbled feta or goat cheese over the top. I also like to go completely retro (I’m from the 70’s and love a good Midwestern supper club!) and add them to a relish tray, with dill pickle spears, ripe black olives, fresh celery and carrot sticks, and creamy ranch dressing!
“This was perfect!!! I started in on them 10 minutes after I poured the brine over them. Could not stop eating them! Thank you so much!!!”
Amy
What You’ll Need
a few ingredient notes from My recipe testing
I use red beets most often because they are super common, always available. But when I see gorgeous golden beets at the farmers market each summer, you can bet I’m making golden pickled beets, which are more mellow and sweet.
Apple cider vinegar is my absolute top vinegar of choice for this recipe because its deeper flavor pairs so beautifully with beets. But you can use any vinegar that you like, just know that this will definitely change the flavor profile.
For the cleanest, clearest pickling brine, and to preserve the best natural flavor and texture of your beets, use pure kosher salt or pure sea salt. These salts do not contain anti-caking agents or iodine that can affect the brine and the beets.
I’ve Also tested Packaged Pre-Cooked Beets
And they work great! I most often buy a box of whole peeled, cooked beets from Costco. But the smaller packages in grocery stores (in the refrigerated section of fresh produce) also work.
If I’m being totally honest, though, I do prefer the texture more when I boil or roast my own beets, as they’re just a bit more toothsome. But using pre-cooked beets saves time and energy, and the overall flavor is still delicious — I’m definitely a fan of this method, especially when I’m short on time.
This is how i make them
My Advice on Jars, Pickling Time, and Reusing Beet Juice Brine
My favorite vessels for storing pickles are glass wide-mouth jars. The wide mouth makes them easier to fill and easier to serve from. But if you don’t have this type of jar, any glass jar or container with a tight-fitting lid will work.
While the beets will have a lightly pickled flavor after 15 minutes or so, I highly recommend that you let them chill and develop a deeper pickled flavor overnight. If you’re making pickled beets for a special meal, plan to make them 1 to 2 days prior to serving, to make sure they’re perfectly pickled.
And for a special treat, save the beet juice brine and have some fun — make these beautiful pickled eggs!
Tangy Quick Pickled Beets
Ingredients
- 3 cups sliced or chopped cooked beets (see Notes below)
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon pure kosher salt or pure sea salt
- ¾ teaspoon whole mustard seeds
- ¾ teaspoon whole black peppercorns
Instructions
- Slice or chop the prepared beets to your desired size – I usually chop into 1" cubes. Add them to a 1-quart jar (or several smaller jars) and set aside while you make the brine.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
- Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
- Place your cover on the container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.
- These pickled beets need to go in the fridge after preparing them, and they'll keep well for up to 6 weeks.
This was perfect!!! I started in on them 10 minutes after I poured the brine over them. Could not stop eating them! Thank you so much!!!
AWESOME to hear this, Amy! So glad you liked. Thank you for coming back here to let me know + rate the recipe. Enjoy!! :) Brenda
Can I used crushed mustard seeds powder and, if so how much?
Hi Kathy – I have not tried this, but I do think you could. Mustard powder will be stronger; I wouldn’t add very much. I’d try a pinch or two, depending on how much you like mustard.
I made the pickled beats like this and let them sit in the fridge for several days. They are delicious! Next time I will add mustard seeds and peppercorns and use rice wine vinegar.
I love to hear this! Thank you for coming back here to let me know + rate the recipe.
Can I use pickling spice in this recipe
Hi Sylvia – sure! Go for it!
My Grandpa has several gardens and even though I’m almost 40, with a family and grocery money….I still never leave their house empty handed! Beets and tomatoes were in an over flowing bag this time. Although we love roasted beets with dinner, some variety is always nice. These pickled beets taste like my childhood.
Thanks for sharing a great and easy recipe!
So happy to hear this, Moxie! Lucky you, with fresh beets from Grandpa! Thank you for coming back to rate the recipe and leave a comment!
I used the COSTCO organic beets in the box as mentioned in the recipe. The beets turned out EXCELLENT!! I’ve made them twice already and my husband loves them!
Wonderful! So glad you liked!!
I buy these beets from Costco as well and am def going to try this recipe thanks!
Made these with the Detroit Red beets I grew this year, and they turned out grand. “Toothsome” is how I like my pickled beets as well. Nothing creepier than a mealy apple or a mushy beet. Will make some Goldens soon.
So happy to hear about your grand experience with this recipe. :) Thank you for coming back to leave a comment. My jar is almost empty, time to make another batch!
I used the water that I boiled the beets in for the brine. These were very good, thanks for your recipe!
Oooooo! Love that! I just picked up some beets from the farmers market, making a batch soon. So glad you liked! :)
If I plan to can the beets,…do you have directions for that too? How long do you process in a water bath canner for pints and for quarts?
I made it! Then tried a piece while lukewarmand the flavor is awesome! I will wait till tomorrow to have another peice. overall to see how much it chamges when its cold. Its a thumbs up for me.!
So glad you like, Cindy! :)
This recipe came together quite easily. I used Cylinder beets, as they seemed like a good choice for making rounds, chips. Steamed beets for 30 minutes, leaving tops stubbed and root end intact. Chilled, skinned, sliced. Not a great beet fan, but looked like a good use for the crop I had. Had a few slices of cooked beets left, they were yummy cold, plain! Working with beets are pretty messy, but knowing that in advance helps.
Can I use canned beets?