If you’ve ever wanted a vibrant, tangy, and utterly delicious way to enjoy beets without fuss, this Quick Pickled Beets Recipe is exactly what you need in your kitchen arsenal. Imagine tender roasted beets soaked in a perfectly balanced vinegar brine, with just the right hint of sweetness and seasoning to brighten each bite. Whether as a tangy snack, a colorful salad topping, or a unique addition to your charcuterie board, these pickled beets bring a burst of flavor and gorgeous ruby color in a matter of hours, making them a total game changer.
Ingredients You’ll Need
This recipe shines because of its simplicity, using just a handful of humble ingredients that come together to create layers of flavor and texture. Each component plays a vital role, from the natural sweetness of the beets to the sharp acidity of the vinegar and the subtle aromatic notes from optional spices.
- ½ lb. beets (medium-sized): Choose firm, smooth-skinned beets for roasting—these will be tender and sweet when cooked.
- â…” cup distilled white vinegar: The backbone of the pickling liquid, providing a crisp acidity that brightens the beets.
- ⅓ cup water: Balances the vinegar’s sharpness to create a smooth, mellow brine.
- 1 ¼ tsp. salt: Essential for seasoning and drawing out the beets’ natural flavors.
- 1 Tbsp. sugar: Adds a touch of sweetness to offset the vinegar’s tang.
- Pickling spice (optional): Customize with red pepper flakes, garlic, or dill to add complexity and warmth.
How to Make Quick Pickled Beets Recipe
Step 1: Roast the Beets
Start by preheating your oven to 400 degrees to get it nice and hot. Wrap each beet individually in aluminum foil—this traps steam and helps them cook evenly. Roast for 45 to 60 minutes until you can easily pierce them with a knife. This slow roasting brings out the naturally sweet and earthy flavors while softening their texture perfectly.
Step 2: Peel and Cube
Once roasted and cooled to room temperature, gently rub the skins off the beets—it’s easier and less messy than it sounds! Cut them into bite-sized cubes about ½ to 1 inch thick. Cubing the beets helps them absorb that tangy pickling brine quickly and beautifully.
Step 3: Prepare the Pickling Brine
In a saucepan over high heat, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil and then reduce the heat to a simmer for a few minutes while whisking. This step is crucial to dissolve the salt and sugar completely, creating a balanced, flavorful brine that will elevate the beets.
Step 4: Combine Beets and Spices
Place the cubed beets into a clean 16-ounce mason jar. If you like a little extra oomph, add your chosen pickling spices such as red pepper flakes, garlic cloves, or dill sprigs right on top. These aromatics infuse the beets as they marinate, giving you endless customization options.
Step 5: Pour the Hot Brine
Carefully pour the warm brine over the beets and spices in the jar. If there’s still some empty space, top it up with a bit of water until the jar is full to the top—this ensures the beets are fully submerged and pickle evenly. Let the jar cool down to room temperature before sealing.
Step 6: Refrigerate and Marinate
Seal the jar tightly with a lid and place it in the fridge. For the best flavor, let the beets pickle for at least 4 hours, though overnight will give you even deeper, more vibrant taste. This is the magic part where the flavors meld and the colors intensify.
How to Serve Quick Pickled Beets Recipe
Garnishes
Quick pickled beets add a stunning pop of color and tangy brightness as a garnish. Sprinkle some on top of salads, roasted vegetables, or even tacos. Fresh herbs like parsley or dill make great companions to highlight the crisp, pickled flavors.
Side Dishes
These beets can transform any plate into something special. Serve them alongside creamy goat cheese and toasted nuts for a simple appetizer or as a zesty side with grilled meats, sandwiches, or avocado toast. Their acidity cuts through richness perfectly.
Creative Ways to Present
Think outside the jar: layer the pickled beets in a grain bowl, blend them into a vibrant hummus, or toss them into potato salad for a color and flavor twist. Presentation is half the fun when sharing this quick pickled beets recipe with friends and family!
Make Ahead and Storage
Storing Leftovers
Keep your pickled beets sealed in the refrigerator and they’ll stay delicious for up to two weeks. The longer they sit, the more intense the flavor becomes, making leftovers a tasty bonus to look forward to.
Freezing
Because pickled beets’ texture changes with freezing, it’s best to avoid freezing them. Instead, enjoy fresh pickled beets within the fridge’s storage period to preserve their crisp bite and vibrant color.
Reheating
Pickled beets are best served cold or at room temperature. There’s no need to reheat since their bright tanginess and refreshing texture shine the most when chilled.
FAQs
Can I use canned beets instead of fresh?
While canned beets are convenient, fresh roasted beets offer a better texture and flavor for this recipe. If you’re in a pinch, you can use canned, but reduce the pickling time as canned beets are already soft.
How long does it take for pickled beets to develop flavor?
Though you can enjoy these beets after 4 hours, letting them chill overnight or longer in the fridge really deepens the flavor and lets the brine soak in beautifully.
Can I make this Quick Pickled Beets Recipe spicy?
Absolutely! Adding red pepper flakes or fresh garlic to the jar adds a nice kick, perfect for spice lovers who want a bit of heat alongside the tang.
Is distilled white vinegar the only option?
You can experiment with other vinegars like apple cider or red wine vinegar for a different flavor profile, but distilled white vinegar provides the perfect clean acidity, especially for beginners.
What’s the best jar to use for pickling?
A clean, sterilized glass mason jar with a tight-sealing lid is ideal. It’s safe for food storage and easy to keep airtight, which is essential for maintaining freshness and flavor.
Final Thoughts
This Quick Pickled Beets Recipe is such a joyful way to brighten up any meal or snack with minimal effort. Once you try it, you’ll find endless ways to incorporate these tangy, colorful gems into your everyday cooking. I promise, they quickly become a beloved staple in the fridge, ready to add that perfect punch of flavor whenever you need it.
Print
Quick Pickled Beets Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Quick Pickled Beets recipe offers a simple and flavorful way to enjoy tender, roasted beets in a tangy, sweet, and mildly spiced vinegar brine. Perfect as a salad topping, side dish, or snack, these pickled beets combine the earthiness of roasted root vegetables with a bright acidic punch, achieved through a quick stovetop pickling process. The recipe includes options to add pickling spices like red pepper flakes, garlic, and dill for enhanced flavor complexity.
Ingredients
Beets
- ½ lb. medium-sized beets
Pickling Brine
- â…” cup distilled white vinegar
- â…“ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
Optional Pickling Spices
- Red pepper flakes (optional)
- Garlic (optional)
- Dill (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the beets.
- Roast Beets: Wrap whole beets in aluminum foil and roast in the preheated oven for 45 to 60 minutes, or until a knife can easily pierce them. Once roasted, allow them to cool to room temperature, then peel off the skins and cut the beets into cubes about ½ to 1 inch in size.
- Prepare Pickling Brine: In a saucepan placed over high heat, combine distilled white vinegar, water, salt, and sugar. Bring this mixture to a boil, then reduce the heat to low and let it simmer for 2 to 3 minutes while whisking occasionally until the salt and sugar have fully dissolved.
- Pack Beets and Spices: Place the cubed beets into a 16-ounce mason jar. Add pickling spices such as red pepper flakes, garlic, and/or dill if you choose to use them to infuse additional flavor.
- Add Brine and Adjust Liquid: Pour the warm vinegar brine over the beets in the jar. If there is any empty space left in the jar, fill with additional water until the liquid reaches the top just enough to cover the beets completely.
- Cool and Refrigerate: Seal the jar with a lid and let it cool to room temperature. Then store the pickled beets in the refrigerator for at least 4 hours, or preferably overnight to allow the flavors to meld before serving.
Notes
- Roasting beets enhances their natural sweetness and makes peeling easier.
- Adjust pickling spices to your taste for mild or spicier flavor.
- These pickled beets can be stored in the refrigerator for up to 2 weeks.
- You can substitute apple cider vinegar for distilled white vinegar for a different flavor profile.
- Use a sharp knife to cut cooled beets carefully to avoid squashing.
