I love pickled beets, and I love them even more when I make them at home. Our pickled beets recipe is super easy to follow. They have a tangy, slightly sweet flavor with a subtle hint of spice. Like our pickled red onions and these bread and butter pickles, they soak in a vinegar brine with some spices and the right amount of sugar to balance the vinegar. I love them so much that I have a hard time not going back for seconds.
Key Ingredients
Beets: Look for firm beets with smooth, unblemished skin. Red or yellow beets work well. Before pickling the beets, you’ll first roast them with a bit of olive oil. Onion: I love the addition of onion in this pickle. Richard Hattaway shared this recipe for pickled beets with us. He adds a few slices of onion to the top of the jar so they pickle with the beets. The flavor is amazing! Vinegar: I use apple cider vinegar for this recipe and love the added flavor compared to distilled vinegar. Sugar: This balances the acidity of the vinegar. You can reduce the sugar in our recipe below. When making the brine on the stovetop, add sugar to taste. We enjoy the balance of 4 tablespoons (full recipe below), but you can cut back if needed. You can also substitute the sugar for honey or maple syrup. Spices: I use salt, a clove, and an allspice berry in this pickle brine. Since I don’t use allspice berries very often, I steal one from a jar of pickling spice, which I use to make these bread and butter pickles.
How to Make Pickled Beets
These pickles fall into the refrigerator pickle category, requiring no complicated canning process. They are quick and easy to make, and you can enjoy them in as little as a day. For another easy refrigerator pickle, try these quick dill pickles. Here’s our simple two-part process to make these pickled beets: First, cook your beets until they are fork-tender. Roasting them tends to bring out more flavor, but boiling works too. Once the beets have cooled down, peel and slice them. Then, combine them with sliced onions in a jar and prepare a simple vinegar brine using cider vinegar, sugar, cloves, and allspice berries. As the brine works its magic, you’ll end up with a jar full of delightful pickled beets and a bonus of pickled onions. Once you have a jar of these pickled beets in your fridge, you’ll discover endless possibilities for enjoying them. They’re a fantastic addition to sandwiches, wraps, and salads, and they stand alone as a hearty and delightful side dish. I especially love them with sharp cheddar cheese and this cucumber salad for a snack or light lunch. We’re sharing this recipe for pickled beets in collaboration with our friend and chef, Richard Hattaway. If you enjoy these beets, take a look at some of his other recipes like quick sauerkraut or this homemade kimchi. 1 ½ tablespoons olive oil, for roasting A quarter of an onion, sliced 1/4-inch thick 4 tablespoons (50g) sugar 1 ¼ cups (295ml) cider vinegar 1/2 teaspoon fine sea salt 1 whole clove 1 allspice berry, see notes 2Prepare the beets by removing the tops and roots, and then place them on a large sheet of aluminum foil or parchment paper. 3Drizzle olive oil over the beets, ensuring they are well coated, and fold up the foil or paper to create a sealed packet. 4Place the packet on the baking sheet and roast in the oven until they are easily pierced with a fork, 45 to 55 minutes. 5Allow the beets to cool in the packet at room temperature or, better yet, refrigerate until cold. 2Pack the sliced beets tightly into a clean jar and add the sliced onions. 3Heat the vinegar, sugar, salt, clove, and allspice berry in a small saucepan over medium-high heat until simmering and the sugar dissolves. 4Pour the hot liquid over the onions and beets, leaving a 1/8-inch gap between the pickle brine and the top of the jar. 5Place the lid on the jar and tighten it until finger-tight. Let cool to room temperature. 6Once cooled, fully tighten the lid and store the jar in the refrigerator. Initially, place the jar upside down in a bowl and flip it right-side up after a day or two. 7Enjoy pickled beets as early as the next day. As long as the brine covers the beets and onions, they will last in the fridge for up to a month.
