Easy pickled beets are a simple, flavorful way to enjoy a sweet-and-spicy snack. They can be canned for long-term storage or stored in the refrigerator in a mason jar for quick enjoyment. Pickled beets also make a lovely addition to salads and make a satisfying everyday snack.
Easy Pickled Beets
Beets are especially good this season, and I’ve been cooking with them nearly every day. Not every meal, but often enough to appreciate how versatile they are. I’ve turned them into hummus, salads, and now these pickled beets—which are bright, sweet, and slightly tangy.
I like to roast or boil the beets before pickling. If boiling, save a cup or two of the cooking water to use in the pickling liquid for extra beet flavor and color. If you have an electric pressure cooker such as an Instant Pot, you can cook them faster—see the Instant Pot beets method for that option.
If you have extra pickling liquid after enjoying the beets, use it to make pickled eggs. Simply add peeled, hard-boiled eggs to the leftover brine and let them sit in the refrigerator. For the best color and flavor, allow them to pickle for at least two weeks—the liquid will eventually tint the yolk a pretty pink.
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Easy Pickled Beets
Ingredients
- 3-4 lbs Small Beets (if already cooked, slice 1/4″ thick)
- 1 Sweet Onion (such as Walla Walla or Vidalia) sliced thinly
- 2 cups Water* (or use 1 cup of the water from cooking the beets, if you have it, and 1 cup of water)
- 2 ½ cups Apple Cider Vinegar
- 1 tsp Salt (I prefer pickling salt, but use what you have)
- 2 Cinnamon Sticks
- 2 Tbsp Pickling Spice (put in a spice ball/tea ball, or make a cheesecloth bundle)
- 1 ¾ cups Sugar
Instructions
Cook Beets (if not already cooked)
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Stovetop: Wash and scrub the beets, leaving about 2 inches of stem. Cover with water and simmer until fork tender, 30–60 minutes depending on size. Reserve 1–2 cups of the cooking water if possible.
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Peel the beets and slice them 1/4 inch thick. If the beets are very small (1–2″ diameter), you may choose to leave them whole.
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Electric Pressure Cooker: Cook beets using an Instant Pot or similar appliance following pressure-cooker instructions for beets.
Make the Pickling Liquid
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Combine the water, apple cider vinegar, sugar, salt, pickling spice (in a spice ball or cheesecloth), and cinnamon sticks in a pot. Bring to a gentle boil, stirring until the sugar dissolves.
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Reduce heat, add the sliced onion, and simmer gently for 5–10 minutes with a lid to prevent too much evaporation.
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Add the cooked beets and heat through until the onion is tender. Remove the spice ball and cinnamon sticks before packing.
If Not Canning
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Fill clean jars with the beets and onions, then ladle the pickling liquid over them so the beets are just covered.
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Allow jars to cool, seal with lids, and store in the refrigerator. They’ll develop flavor over several days and will keep refrigerated for weeks.
If You Are Canning
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Pack hot beets and onions into prepared hot canning jars, leaving 1/4 inch headspace. Ladle in hot pickling liquid, remove air bubbles, and apply two-piece lids. Process in a boiling-water canner for 30 minutes following safe canning practices.
Notes
Additional Info
Resources to Make This Recipe and More
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