Here’s a simple, quick way to make pickled beets without long canning times — perfect for a tangy, sweet addition to salads, sandwiches, or as a side.
🥗 Quick Pickled Beets
Ingredients
- 4–5 medium cooked beets (roasted, boiled, or steamed), peeled and sliced
- 1 cup apple cider vinegar (or white vinegar)
- ½ cup water
- ½ cup sugar (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black peppercorns (optional)
- 1–2 cloves garlic, smashed (optional)
- 1 teaspoon mustard seeds or a few sprigs of fresh dill (optional for extra flavor)
Instructions
- Prepare the beets
- Cook beets until tender (about 30–40 minutes boiled or roasted 400°F/200°C for 40–50 minutes).
- Peel and slice into rounds or wedges.
- Make the pickling liquid
- In a small saucepan, combine vinegar, water, sugar, and salt.
- Heat over medium heat until sugar dissolves completely.
- Combine beets and liquid
- Place beet slices in a clean jar or container.
- Add garlic, peppercorns, mustard seeds, or dill if using.
- Pour the hot pickling liquid over the beets, making sure they are fully submerged.
- Cool and refrigerate
- Let the jar cool to room temperature, then cover and refrigerate.
- Beets will be flavorful in 2–3 hours, best after 24 hours.
Tips
- Keeps in the refrigerator for up to 2–3 weeks.
- For extra sweetness, add a tablespoon of honey.
- Add sliced onions or a few cloves of cooked carrot for color and flavor variation.
If you want, I can also give a super quick 30-minute “hot pickle” version that’s extra tangy and ready to eat the same day.
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