Here’s a classic, easy recipe for pickled beets — sweet, tangy, and perfect as a side, salad topping, or snack.
🥗 Quick Pickled Beets
Ingredients (Makes about 2 cups)
- 4–5 medium cooked beets (boiled, roasted, 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
- Cook the beets
- Boil, steam, or roast beets until tender (about 30–40 minutes).
- Peel and slice into rounds or wedges.
- Make the pickling liquid
- In a saucepan, combine vinegar, water, sugar, and salt.
- Heat over medium heat until sugar dissolves.
- Combine beets and liquid
- Place sliced beets in a clean jar or container.
- Add garlic, peppercorns, mustard seeds, or dill if using.
- Pour hot pickling liquid over the beets, fully covering them.
- Cool and refrigerate
- Let cool to room temperature, cover, and refrigerate.
- Beets are flavorful in 2–3 hours, best after 24 hours.
Tips
- Keeps in the fridge for 2–3 weeks.
- Add sliced onions or a few carrot slices for extra color and flavor.
- For a spicier version, add a small chili or red pepper flakes to the jar.
If you want, I can also give a hot pickle version that’s ready to eat the same day and has a tangy, punchy flavor.
Do you want me to share that quick version?
