Red Pickled Beets
Growing up, I was never a big lover of beets. To be honest, I usually thought of them in relation to those extremely sour jars that were kept in the refrigerator at family get-togethers. However, when my aunt prepared handmade red pickled beets for a weekend meal at her home a few years ago, everything changed. They were colorful, tart, sweet, and unexpectedly addictive. While everyone else was arranging the table, I recall standing in the kitchen and stealing extra slices directly out of the jar.
Since then, this recipe has become one of my comfort kitchen traditions. I usually make a batch whenever I want something colorful and homemade in the fridge. There’s something oddly relaxing about preparing them — the deep ruby color, the smell of vinegar and spices simmering on the stove, and the excitement of tasting them after they’ve chilled overnight. I’ve made these during stressful weeks, quiet Sundays, and even before family gatherings because everyone always asks for them.
Last weekend, I prepared these red pickled beets alongside grilled chicken and roasted potatoes for dinner, and my family absolutely loved them. Even my brother, who usually avoids vegetables completely, kept adding more to his plate. My mom said they tasted even better than store-bought versions because they were fresher and balanced perfectly between sweet and tangy.
What I love most about homemade pickled beets is that they taste bright and refreshing while still feeling comforting. They’re simple, beautiful, and packed with flavor.
Why You’ll Love These Red Pickled Beets
- Sweet, tangy, and slightly earthy
- Beautiful vibrant color
- Easy homemade recipe
- Great for meal prep
- Perfect side dish or salad topping
- Keeps well in the refrigerator
- Tastes better after a day or two
Ingredients
For the Beets
- 2 pounds fresh red beets
- Water for boiling
For the Pickling Brine
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ½ cup water
- ½ cup sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- 2–3 cloves garlic, smashed
- 1 small cinnamon stick (optional)
- 2 bay leaves
Optional additions:
- sliced onions
- mustard seeds
- cloves
- chili flakes
Equipment Needed
- Large pot
- Knife
- Cutting board
- Glass jars or airtight container
- Saucepan
- Gloves (optional because beets stain hands)
Step-by-Step Instructions
Step 1: Wash the Beets
Rinse the beets thoroughly under cold water to remove dirt.
Do not peel them yet.
Leave:
- roots attached
- about 1 inch of stems
This helps prevent color from bleeding during cooking.
Step 2: Cook the Beets
Place beets into a large pot and cover with water.
Bring to a boil over medium-high heat.
Cook until fork tender:
- small beets: 30–40 minutes
- medium beets: 45–50 minutes
- large beets: up to 1 hour
You should be able to insert a knife easily into the center.
Step 3: Cool and Peel
Drain the cooked beets and let them cool enough to handle.
Once cooled:
- rub skins gently using paper towels or your hands
The skins should slide off easily.
Then:
- trim stems and roots
- slice beets into rounds or cubes
I personally prefer thin slices because they absorb the pickling flavor faster.
Step 4: Prepare the Pickling Brine
In a saucepan combine:
- white vinegar
- apple cider vinegar
- water
- sugar
- salt
- peppercorns
- garlic
- bay leaves
- cinnamon stick
Bring mixture to a gentle boil.
Stir until sugar dissolves completely.
Simmer for:
- 5 minutes
Your kitchen will smell amazing at this point — warm, tangy, and slightly sweet.
Step 5: Pack the Jars
Place sliced beets into clean glass jars or containers.
If using onions:
- layer thin onion slices between beet layers
Pour hot brine over the beets until fully covered.
Leave a little space at the top.
Step 6: Cool and Refrigerate
Allow jars to cool at room temperature.
Then refrigerate for:
- at least 12 hours
- preferably 24 hours
The flavor becomes much better the next day.
Honestly, waiting overnight is the hardest part for me because I always want to taste them immediately.
Flavor Variations
Sweet Pickled Beets
Add:
- extra sugar
- cinnamon
- cloves
Spicy Pickled Beets
Add:
- chili flakes
- jalapeño slices
Onion Pickled Beets
Layer with:
- thinly sliced red onions
This version is incredible in sandwiches and salads.
Ways to Serve Pickled Beets
I love serving them:
- with grilled meats
- inside salads
- on sandwiches
- beside roasted vegetables
- with goat cheese
- on charcuterie boards
They also taste amazing chopped into grain bowls.
Helpful Tips
- Wear gloves because beet juice stains hands easily.
- Use glass containers instead of plastic.
- Thin slices absorb flavor faster.
- Let them chill overnight for best taste.
- Don’t throw away extra brine — it works beautifully for onions too.
Storage Instructions
Store in the refrigerator for:
- up to 2 weeks
Always use clean utensils when removing beets from the jar.
Approximate Nutrition (Per Serving)
- Calories: 80–100
- Carbohydrates: 18 g
- Fiber: 3 g
- Fat: 0 g
- Protein: 1–2 g
Final Thoughts
Homemade pickled veggies have a nostalgic and reassuring quality, and this recipe for red pickled beets has become one of my favorites. They are tasty, vibrant, and surprisingly simple to prepare. Every time I open a jar, it brings back memories of family dinners, leisurely weekends spent in the kitchen, and those simple handmade dishes that magically elevate everyday meals.
