Sweet, Tangy & Easy Pickled Beets are a bright, flavorful way to enjoy beets year-round. They offer a crisp, slightly sweet bite with a tangy vinegar finish. The beets keep their earthy sweetness while the pickling liquid adds zip and spice. This simple recipe is great for beginners and makes a colorful side, snack, or garnish.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 (about 1/2 cup per serving)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~195 kcal
- Protein: ~3 g
- Carbohydrates: ~49 g
- Fat: ~0.5 g
- Fiber: ~4 g
- Sugar: ~44 g
- Sodium: ~390 mg
Note: Nutrition values are approximate and depend on exact ingredient amounts and serving size.
Why Make This Sweet, Tangy & Easy Pickled Beets
Pickled beets are quick to make and full of flavor. They balance earthiness from the beets with bright vinegar and sweet sugar. They add color, texture, and a sweet-tart pop to salads, sandwiches, and cheese plates. You can make a batch in under an hour and enjoy them the next day. They store well and make a tasty pantry fridge staple.
How to Make Sweet, Tangy & Easy Pickled Beets
The method is simple: cook the beets until tender, peel and slice, then pour hot pickling liquid over them. Let them chill so flavors meld. The hot brine softens the beets slightly while the vinegar and spices add tang and aroma. This keeps the beets tender but still firm enough to hold their shape.
Ingredients:
- Beets
- White vinegar
- Sugar
- Salt
- Water
- Spices (such as peppercorns, garlic, and dill)
Directions:
Step 1: Preparation
Begin by preparing the beets. Wash them thoroughly and remove the tops. Trim any long roots but leave most of the beet intact so it cooks evenly. This step keeps the beets clean and ready for cooking.
Step 2: Mixing
In a saucepan, combine equal parts water and white vinegar. Add sugar and salt, and stir in spices like a few peppercorns, a clove or two of smashed garlic, and a sprig of fresh or dried dill. Adjust sugar and salt to taste — the mix should be clearly sweet and tangy.
Step 3: Cooking
Boil or steam the beets until tender, about 30–40 minutes depending on size. Test with a knife: it should slide in easily. Remove the beets and let them cool enough to handle. Peel off the skins — they should slip right off — then slice into wedges or rounds.
Step 4: Finishing
Bring the vinegar mixture to a simmer, stirring until sugar and salt dissolve. Place the sliced beets into clean jars and pour the hot pickling liquid over them, making sure the beets are fully submerged. Seal the jars and let them cool at room temperature before refrigerating. Let pickling rest at least a few hours, ideally overnight, for best flavor.
How to Serve Sweet, Tangy & Easy Pickled Beets
- Serve chilled as a side at dinners or picnics.
- Toss into green salads for color and tang.
- Add to grain bowls, sandwiches, or tacos for a sweet contrast.
- Pair with goat cheese or feta on a cheese board.
- Chop and mix into potato or egg salads for extra brightness.
How to Store Sweet, Tangy & Easy Pickled Beets
- Refrigerate in sealed jars. They keep well for 2–4 weeks.
- Use clean utensils when removing beets to avoid contamination.
- For longer storage, follow proper canning procedures (not covered here). In the fridge, always discard if you see mold, off smells, or bubbling.
Expert Tips for Perfect Sweet, Tangy & Easy Pickled Beets
- Use similarly sized beets so they cook evenly.
- Test doneness with a knife: tender but not mushy is ideal.
- Peel beets after cooking — skins slip off easily with your fingers or a paper towel.
- Warm the brine fully before pouring over beets; hot liquid extracts flavor and helps preserve color.
- Adjust sugar and vinegar to taste. More sugar softens the vinegar; more vinegar increases tang.
- Add whole spices (peppercorns, bay leaf) for clearer brine and easy removal.
- If you prefer less sugar, reduce it by a third and taste the brine before pouring.
- For crisper pickles, use a quicker blanch instead of long cooking, but texture will differ.
Delicious Variations
- Honey-Dill Pickled Beets: Substitute half the sugar with honey and add fresh dill sprigs.
- Spiced Citrus Pickled Beets: Add orange peel and a cinnamon stick for warm, fragrant notes.
- Sweet Balsamic Beets: Replace half the white vinegar with balsamic for a richer flavor.
- Garlic-Chili Pickled Beets: Add sliced chilies or a pinch of red pepper flakes and extra garlic for heat.
- Quick Refrigerator Pickles: Slice very thin and use less cooking time; they’ll be tangier and crisper.
Frequently Asked Questions
Q: How long before pickled beets are ready to eat?
A: They taste fine after a few hours, but flavor improves after chilling overnight. For best taste, wait 24 hours.
Q: Can I can these beets for shelf-stable storage?
A: This recipe is written for refrigerator pickles. For shelf stability, follow an approved canning recipe and proper sterilization and processing times from a reliable source.
Q: How long do pickled beets last in the fridge?
A: Properly refrigerated in clean jars, they usually keep 2–4 weeks. If they smell off, change texture drastically, or show mold, discard them.
Q: Can I use other vinegars or sweeteners?
A: Yes. Apple cider vinegar, red wine vinegar, or a mix works well. Swap sugar for honey or maple syrup (taste and adjust amounts). Keep acid balance similar to ensure proper flavor.
Q: Are pickled beets healthy?
A: Beets add fiber, vitamins, and antioxidants. However, pickled versions contain added sugar and salt. Enjoy them as a flavorful side in moderation.
Q: Can I add other vegetables to the same jar?
A: Yes — onions, carrots, or thinly sliced cucumbers can pickle well with beets. Keep vegetables similar in thickness so they pickle evenly.
Q: How can I keep the pickled beets bright in color?
A: Use fresh beets and avoid overcooking. Adding a splash of lemon juice or a small amount of vinegar while cooking can help preserve color.
Conclusion
These Sweet, Tangy & Easy Pickled Beets are a simple, flavorful way to brighten meals. They smell vinegary and spicy, taste sweet with a tangy finish, and feel tender with a bit of bite. They’re versatile, store well in the fridge, and make any plate pop with color. If you want another quick method and inspiration, see this Easy Quick Pickled Beets (No Canning Required!) for a similar no-canning approach and more ideas. Enjoy making a jar — and share a bite with a friend.
Print
Sweet, Tangy & Easy Pickled Beets
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A bright, flavorful way to enjoy beets year-round, these pickled beets offer a crisp, slightly sweet bite with a tangy vinegar finish.
Ingredients
- Beets
- White vinegar
- Sugar
- Salt
- Water
- Spices (such as peppercorns, garlic, and dill)
Instructions
- Preparation: Wash the beets thoroughly, remove tops, trim long roots, and leave most of the beet intact.
- Mixing: In a saucepan, combine equal parts water and white vinegar, and stir in sugar, salt, and spices.
- Cooking: Boil or steam the beets until tender, about 30–40 minutes. Peel and slice after cooling.
- Finishing: Bring the vinegar mixture to a simmer, dissolve sugar and salt, and pour over sliced beets in jars. Cool at room temperature before refrigerating.
Notes
Serve chilled as a side, in salads, or with cheese. Store in sealed jars for 2–4 weeks.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 195
- Sugar: 44g
- Sodium: 390mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
