The BEST Pickled Beets
Mar 05, 2025
Forget those sad, mushy, overly acidic beets from the grocery store salad bar—these homemade pickled beets are on a whole different level. Sweet, tangy, and perfectly balanced, they’re so addictive you’ll find yourself eating them straight from the jar. Roasting the beets first brings out their natural sugars, making them rich and flavorful, while the quick-pickle brine adds just the right amount of brightness.
Use whatever beets you can find—gold and Chioggia beets (with their beautiful striped interiors) are the sweetest, while deep purple beets have an earthy richness that pairs perfectly with the light acidity of the brine. No matter the variety, this recipe will make you fall in love with beets in a whole new way.
Ingredients
1 cup vinegar (white or apple cider)
1 cup sugar
½ cup water
Pinch of salt
1½–2 pounds beets (any variety)
Instructions
-
Roast the Beets
Preheat the oven to 350°F (175°C). Place the unpeeled beets in a baking dish and add 1 inch of water to the bottom. Cover tightly with foil and bake until fork-tender, about 1–2 hours, depending on their size. -
Steam and Peel
Once the beets are tender, keep them covered and let them steam for 30 minutes—this helps loosen the skins. Once cool enough to handle, rub the skins off with a paper towel or your hands. Cut into large chunks. -
Make the Pickling Brine
In a small saucepan, combine the vinegar, sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat. -
Pickle the Beets
Place the cut beets into a non-reactive container (such as a glass jar or ceramic bowl). Pour the warm pickling liquid over the beets, ensuring they are fully submerged. If more liquid is needed, simply make another batch of brine. -
Chill and Store
Let the beets cool to room temperature, then cover and refrigerate. They will develop deeper flavor after at least 24 hours and keep well for up to 2 weeks in the refrigerator.
Serving Suggestions
- Add to salads with goat cheese, nuts, and citrus.
- Serve alongside roasted meats or grain bowls for a perfect sweet-and-savory bite.
- Layer onto sandwiches or burgers for extra flavor and texture.
- Eat them straight from the jar—you won’t be able to stop!
Tip: For a spiced version, toss in a cinnamon stick, whole cloves, or black peppercorns while heating the brine.
Once you try these, you’ll never go back to those sad, neon-pink beets from the salad bar. These are the beets that will convert even the biggest beet skeptics!
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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