A traditional recipe that never goes out of style
Pickled beets are one of those old-fashioned staples that quietly earn their place at the table. Sweet, tangy, and deeply earthy, they add color and character to simple meals without trying too hard.
This is a classic preparation — the kind passed down through generations — using a gentle vinegar brine and optional warm spices that give pickled beets their familiar, comforting flavor.
Whether you enjoy them straight from the jar, tossed into salads, or served as a side dish, these pickled beets only get better with time.
Yield
Makes about 4 pints (approximately 8 cups)
Ingredients
For the beets
3–4 lb fresh beets (about 12 medium)
Water, for boiling
Ice or cold water, for cooling
For the pickling brine
2 cups white vinegar (5% acidity)
1 cup water
1⅓ cups sugar
1 teaspoon salt
1 cinnamon stick (optional)
5–10 whole cloves (optional)
1 teaspoon whole allspice (optional)
Optional but traditional: warm spices give pickled beets their classic aroma.
Instructions
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Cook and peel the beets
Trim the beet tops, leaving about 1 inch of stem to prevent color loss during cooking.
Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until the beets are easily pierced with a fork.
Drain and allow them to cool slightly. Rub the skins off under cool running water — they should slip off easily.
Slice the beets into rounds or cut them into wedges, depending on how you plan to use them.
Prepare the pickling brine
In a saucepan, combine the vinegar, water, sugar, salt, and any optional spices.
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, just long enough to dissolve the sugar and infuse the spices.
Pack the jars
Place the sliced or quartered beets into clean jars.
Carefully ladle the hot brine over the beets, leaving about ½ inch of headspace at the top.
If you are making refrigerator pickles, clean jars are sufficient — no additional sterilization needed.
Canning method (optional)
For long-term storage:
Remove any air bubbles
Wipe jar rims clean and apply lids
Process jars in a boiling-water bath for 30 minutes (adjust for altitude if needed)
Let jars cool for 12–24 hours and check seals. Properly canned pickled beets can be stored for up to 1 year.
Refrigerator pickles (quick method)
Pour the hot brine over the beets, let cool, cover, and refrigerate.
Flavor improves after 24–48 hours.
Refrigerated pickled beets keep well for 2–3 months.
Serving Ideas
Pickled beets are incredibly versatile:
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In salads, especially with goat cheese
Served with sour cream or yogurt
On sandwiches or grain bowls
As a sweet-tart side dish
Chopped into vinaigrettes or simple dips
A simple tradition worth keeping
Pickled beets don’t try to impress.
They sit quietly on the table, colorful and familiar, ready to brighten whatever they’re served with.
Sometimes, the best recipes are the ones that have already stood the test of time.
