Pickled beets might sound like something you’d only find in your grandmother’s pantry, but they’ve been making a comeback—and for good reason. These tangy, slightly sweet little gems add a pop of color and flavor to everything from salads to sandwiches. Plus, they’re ridiculously easy to make at home.
If you’ve never pickled anything before, don’t worry. This isn’t one of those projects that require fancy tools or a whole weekend. With some fresh beets, a handful of ingredients, and a little patience, you’ll have your very own batch of pickled beets in no time. Let’s dive in!
Why Pickle Beets at Home?
First off, homemade pickled beets just taste better. They’re fresher, more vibrant, and you can tweak the recipe to fit your taste buds. Here’s why it’s worth trying:
- Custom Flavors: Want them extra tangy? Prefer a hint of cinnamon? You’re in control.
- Better Ingredients: No preservatives or weird additives—just fresh, real food.
- Satisfaction Factor: There’s something oddly satisfying about pulling a jar of your own pickled beets from the fridge.
And let’s be honest: they look beautiful in a jar.
Picking the Best Beets for Pickling
Not all beets are created equal. If you’re heading to the store or farmers’ market, here’s what to look for:
- Freshness: Go for firm, plump beets. Wrinkled or soft ones are past their prime.
- Size: Smaller beets are sweeter and more tender—ideal for pickling.
- Greens Attached: If the greens are still fresh and vibrant, it’s a good sign the beets are fresh too.
Once you’ve got your beets, give them a good rinse to remove any dirt or grit.
What You’ll Need
Ingredients
- 2 pounds of fresh beets
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- ½ cup sugar (or less, if you like them less sweet)
- 1 teaspoon salt
- 2 garlic cloves (optional, for a savory kick)
- 1 cinnamon stick (optional, for a hint of warmth)
- 1 teaspoon whole cloves or mustard seeds (your choice!)
Tools
- A large pot for cooking the beets
- A saucepan for the brine
- Mason jars with lids (sterilized if you want them shelf-stable)
Step-by-Step: How to Pickle Beets
Step 1: Cook the Beets
Place your beets in a large pot, cover them with water, and bring to a boil. Reduce the heat and let them simmer for about 30-40 minutes, or until they’re tender enough to pierce with a fork.
Once they’re cool enough to handle, rub the skins off with your hands or a paper towel. Pro tip: wear gloves if you don’t want pink hands!
Step 2: Slice or Quarter
Cut the cooked beets into slices, wedges, or chunks—whatever shape suits your style.
Step 3: Make the Brine
In a saucepan, combine vinegar, water, sugar, and salt. Add garlic, cinnamon, or other spices if you’re feeling fancy. Heat the mixture over medium heat until the sugar dissolves.
Step 4: Pack the Jars
Stuff your sliced beets into clean jars, leaving about ½ inch of space at the top. Pour the hot brine over the beets, making sure they’re completely submerged.
Step 5: Seal the Jars
Wipe the rims of the jars, screw on the lids, and you’re done! If you’re planning to store them in the fridge, you’re good to go.
Step 6: Optional Water Bath
For shelf-stable pickled beets, process the jars in a boiling water bath for about 10 minutes. Let them cool completely before storing.
How Long Before You Can Eat Them?
Here’s the tough part: waiting. While the beets are technically pickled after 24 hours, they taste even better after a week. Trust me, the wait is worth it.
Tips for Better Pickled Beets
- Don’t Skip the Sugar: Even if you’re not a fan of sweet pickles, a little sugar helps balance the acidity.
- Add Herbs: Fresh dill or thyme can add an interesting twist.
- Experiment with Spices: Try black peppercorns, star anise, or even ginger for a unique flavor profile.
Ways to Use Pickled Beets
Not sure what to do with all that beet goodness? Here are a few ideas:
- Toss them into a green salad with goat cheese and walnuts.
- Layer them on a sandwich for a tangy crunch.
- Serve them as a side dish with roasted meats.
- Eat them straight from the jar (no shame in that).
Storage
- Refrigerated Beets: Store in the fridge for up to 2 months.
- Shelf-Stable Beets: If properly canned, they’ll last up to a year in a cool, dark place.
Frequently Asked Questions
Can I pickle canned beets?
Yes! If you’re short on time, canned beets work well. Just skip the cooking step and go straight to brining.
Do I have to peel the beets?
Peeling is recommended to remove dirt and bitterness, but it’s super easy once they’re cooked.
How do I know if my pickles are spoiled?
Signs of spoilage include mold, a funky smell, or a jar that’s no longer sealed. Always inspect before eating.
Why Pickling Beets is Worth It
Pickling beets isn’t just about preserving them—it’s about creating something that feels a little special. Whether you’re topping a salad, building a charcuterie board, or sneaking bites straight from the jar, homemade pickled beets are a simple pleasure that’s hard to beat.
So roll up your sleeves, grab some fresh beets, and get ready to enjoy the fruits (or veggies) of your labor.