Best Pickled Beets – Myrecipes1

Pickled beets are a tangy, sweet, and earthy treat. They are incredibly easy to make at home, and they put the store-bought versions to shame. This recipe yields classic, vibrant magenta pickles that are perfect for salads, sandwiches, or eating straight out of the jar.

Here is a recipe for Classic Sweet and Tangy Pickled Beets.

Tips for the Best Pickled Beets

Roast, Don’t Boil: While you can boil beets, roasting them concentrates their natural sugars, resulting in a deeper, sweeter flavor that holds up better to the vinegar.
Wear Gloves: Fresh beet juice will stain your hands (and cutting boards) magenta. Use kitchen gloves when handling peeled, cooked beets.
Sterilize Your Jar: For shelf-stable storage, you must sterilize your jar and keep the pickles hot. For simple refrigerator pickles, a clean jar is fine.
Save time with canned: If you’re in a hurry, you can use 2 (15-ounce) cans of whole or sliced beets, drained. Skip the roasting/cooling/peeling steps and start at the brine.

Ingredients

For the Beets

2 lbs fresh beets (about 4-5 medium beets), greens removed
1 tablespoon olive oil
Salt and pepper

For the Pickling Brine

1 cup apple cider vinegar (or white distilled vinegar)
1 cup water
3/4 cup granulated sugar (adjust to taste)
1 teaspoon pickling salt or kosher salt (do not use iodized table salt, it can turn brine cloudy)
1 cinnamon stick (optional, adds warmth)
3-4 whole cloves (optional)
1 bay leaf (optional)

Instructions

Step 1: Cook the Beets

Preheat your oven to 400°F (200°C).
Prepare: Scrub the beets clean (do not peel them yet). Trim the tops down to about 1 inch (this prevents the color from bleeding out too much during cooking).
Wrap: Place each beet on a piece of aluminum foil. Drizzle with a little olive oil and sprinkle with salt and pepper. Wrap the foil tightly around each beet to form a packet.
Roast: Place the packets on a baking sheet and roast for 45-60 minutes, depending on the size of the beets. They are done when a knife or skewer slides into the center with little resistance.
Cool: Open the foil packets carefully (steam will escape) and let the beets sit until they are cool enough to handle.

Step 2: Peel and Slice

Peel: Once cool, use your fingers or a paper towel to rub the skin off the beets. Under running water helps, but the skin should slip right off.
Slice: Cut the beets into wedges, slices, or leave small ones whole. Place them in a clean, heat-proof bowl or a wide-mouth 1-quart mason jar.

Step 3: Make the Brine

In a medium saucepan, combine the vinegar, water, sugar, salt, cinnamon stick, cloves, and bay leaf.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt.
Once boiling, reduce the heat and let it simmer for 5 minutes to allow the spices to infuse.

Step 4: Pickle

Pour: Carefully pour the hot brine over the beets in the bowl or jar, making sure the beets are completely submerged. If using a jar, leave about 1/2 inch of headspace at the top.
Cool: Remove the cinnamon stick and bay leaf if you plan to store them long-term (you can leave them in the jar for looks, but the flavor will continue to intensify). Let the jar come to room temperature on the counter.
Refrigerate: Place a lid on the jar and put it in the refrigerator.

Step 5: Wait (The Hardest Part)

The beets need time to absorb the brine. They are good after 24 hours, but they reach their peak flavor after about 3 to 5 days in the fridge.

Storage

Refrigerator Pickles: Stored in an airtight container in the fridge, these will last for 4 to 6 weeks.
Canned Pickles: If you processed the jars in a water bath canner, they can be stored in a cool, dark pantry for up to a year. (This recipe is written for quick refrigerator pickles).

Variations

Spicy: Add a sliced jalapeño or a teaspoon of red pepper flakes to the jar.
Herby: Add a few sprigs of fresh dill or thyme to the jar before pouring the brine.
Honey-Sweetened: Replace the sugar with 3/4 cup of honey for a different flavor profile.