Pickled Beets are one of the best ways to enjoy this brightly colored vegetable. To make this simple overnight recipe, let roasted beets sit in a pickling solution in the refrigerator with dill and garlic. The result is sweet, slightly sour, but absolutely delicious.
There’s this wonderful German spot down the street that serves a side of pickled veggies with all of their sausages.
While the pickled carrots and cabbage are delicious, I can’t seem to help myself but to devour the pickled beets first!
The salty and acidic bite paired with the delicate texture is unbeatable. It was surprising that I loved these so much—even more than my fave roasted beets.
It was a cinch to transform this Refrigerator Dill Pickles recipe into one that would work with beets instead.
I just whisked up my go-to brining solution, then poured it over roasted beets, garlic, dill, and pickling spice. Voila: the perfect snack or side—to practically anything!
The cherry on top… it is ready to enjoy the next day! (That’s right, not days or weeks later!)
Ingredients
Notes about the ingredients needed for this Quick Pickled Beet recipe are below. Jump to recipe for the exact measurements.
- Beets. You will want medium-sized ones so they will roast more quickly. This recipe only needs ½ pound which comes to about 2. If you want to save time, you can also buy a bag of already peeled and roasted ones such as Love Beets. You can also start with previously boiled beets to speed things up!
- Vinegar. Distilled white vinegar is essential to get that classic pickle taste that everyone loves. Apple cider vinegar will work if that is all you have, but the end result won’t quite be the same.
- Water. This is needed to balance out the acidic flavor you get from vinegar. Otherwise, the solution might be too sour.
- Salt. The secret to any good brine! If you can get pickling salt, that is the best. But normal table salt is just fine. Start with a smaller amount since you can always add more.
- Sugar. You only need a little bit to help offset the tart taste of the vinegar. You can use more or less based on your preference.
- Optional Ingredients. Fresh dill, whole cloves of garlic, black peppercorn, or pickling spice all are fantastic and add a depth of flavor.
How to Make Pickled Beets
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Roast the beets in the oven.
Check out the different ways to roast beets.
Rub some olive oil on the outside of the whole beets. Then, wrap each one in foil completely. Place your beets on a parchment-lined baking sheet.
Roast the vegetables in the oven at 400℉ for 45 to 75 minutes. At about 30 minutes left, start checking the beets by poking a knife into the middle to see how tender they are.
Set them aside to cool after they’re fully cooked. When you can handle the roasted vegetables, peel and discard the skin. Cut the beets into ½- to 1-inch cubes.
Flavor Tip
Be sure to chop the beets into small pieces so they soak up as much vinegar mixture as possible.
2. Prepare the ingredients.
This step can be done while the beets are roasting.
Add vinegar, salt, sugar, and water to a large pot. Over high heat, bring the vinegar mixture to a boil. Immediately reduce the heat and allow it to simmer for 2 to 3 minutes.
If you heat the liquid too long, there will not be enough solution left for the carrots. Watch it carefully as it cooks.
Allow it to cool before pouring it over the beets.
Time-Saving Tip
Skip the roasting step by buying boiled beets at the grocery store.
3. Fill the jars with beets and brine.
The best jars to use are wide mouth pint jars.
Either place the beets in the jar alone or add some other ingredients. Whole garlic cloves, black peppercorns, fresh dill, and pickling spice are each delicious in this recipe.
Carefully set whatever ingredients you are using with the beets in the jar. Don’t push things down, you will want room for the vinegar solution to get between the vegetables.
Pour the brine over the beets. You will probably have to add some water to fill the headspace.
4. Cover and store.
Use a paper towel to wipe off the rim of the jar, then screw on the lid.
Allow the pickled beets to sit in the fridge at least overnight; they will continue to get better the following days.
Prep-Ahead and Storage
- Prep-Ahead: It is best to make this entire recipe at least 1 to 2 days before you need it.
- Storage: Keep pickled beets in an airtight jar in the refrigerator for up to 2 to 3 months.
- Freezing: This recipe will stay in the freezer for up to 9 to 12 months. Make sure you drain the pickling solution first.
FAQs
Fermented foods, like pickled beets, have healthy bacteria known as probiotics which aid in digestion and increase your overall health.
Generally, this food is served chilled or at room temperature.
You can eat pickled beets after 12 hours, but they will be even better after 2 to 3 days.
Ways to Use Pickled Beets
This recipe is delicious as a side or in any dish that calls for roasted beets. Try one of these first:
More Quick Pickled Vegetable Recipes
Pickled vegetables are so easy to make! If you loved beets, give one of these other recipes a shot:
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Preheat oven to 400 degrees.
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Roast whole beets wrapped in aluminum foil for 45 – 60 minutes, or until a knife pierces easily. Once cooked and cooled to room temperature, peel and discard the skin and then cut into ½ to 1-inch cubes.
½ lb. beets
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Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ tsp. salt, 1 Tbsp. sugar
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Add the beets to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
Pickling spice
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Pour the warm solution over the beets and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
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Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
- Prep-Ahead: It is best to make this entire recipe at least 1 to 2 days before you need it.
- Storage: Keep pickled beets in an airtight jar in the refrigerator for up to 2 to 3 months.
- Freezing: This recipe will stay in the freezer for up to 9 to 12 months. Make sure you drain the pickling solution first.
Calories: 46kcal, Carbohydrates: 9g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.02g, Sodium: 643mg, Potassium: 185mg, Fiber: 2g, Sugar: 8g, Vitamin A: 19IU, Vitamin C: 3mg, Calcium: 13mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
