Easy Pickled Beets

5 from 11 votes

Make your own tangy pickled beets easily at home!

Course Condiment

Cuisine American

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 20

chilling time 1

Servings cups

Calories 122kcal

Author Tracy

Prep and Boil Beets: Peel and chop the beets to the desired size. Add them to a medium-sized saucepan filled with water. Heat on high and boil for about 15 minutes or until the beets are fork tender. Drain into a colander and set aside.
Prep Pickling Liquid: In the final minutes of the beets boiling, add the 1 cup of water, vinegar, sugar, and salt to a small saucepan and heat over medium. Bring it to a simmer, stirring to dissolve the sugar and cook until all of the sugar is dissolved into the liquid.
Fill Jars: Fill mason jars with the boiled beets and add peppercorns and garlic, splitting them between the two jars. Add pickling liquid to a Pyrex measuring cup, or use the pot to pour the liquid into the jars, covering the beets completely.
Chill: Cover and let the beets chill for 1 hr (although pickling will start after 15 minutes). Store in the fridge once the jars are cool. Use as a snack, side, or salad or sandwich topper!

Storage

Fridge: These pickled beets can be stored in an airtight container in the fridge for up to 2 months.

Substitutions

Vinegar: We prefer apple cider vinegar, but you can also use white vinegar or rice vinegar instead.

Sugar: This is a lower-sugar pickled beets recipe, but you can increase the sweetness and add up to 1 cup of sugar.

Garlic and Peppercorns: Add herbs like a bay leaf, thyme, and rosemary for a more savory touch. Or some cinnamon and cloves for a warmer one.

Boiled vs. Roasted Beets

You can of course use roasted beets as well by peeling and chopping the beets and roasting until tender in the oven.