Tulo

Pickled Beets Recipe

Tender cooked beets steeped in a sweet-tart vinegar brine with warm spices, a simple refrigerator pickle.
Photo by rebecca happy on Pexels

Pouring the hot vinegar brine over still-warm cooked beets lets the liquid penetrate the flesh far more readily than it would with cold beets, so the pickle flavors season them all the way through, not just the surface.

Prep
20 min
Cook
45 min
Total
1500 min
Servings
8

Ingredients

Servings8
  • 2 lb beets, tops trimmed
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tsp salt
  • 4 whole whole cloves
  • 1 whole cinnamon stick
  • 1 tsp black peppercorns
  • 1/2 medium red onion, thinly sliced

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Instructions

  1. 1Place the beets in a large pot, cover with water, and bring to a boil. Simmer 35-45 minutes, until tender when pierced with a knife.
  2. 2Drain and let the beets cool just until safe to handle, then rub off the skins with a paper towel and slice into rounds or wedges.
  3. 3While the beets cook, combine the vinegar, water, sugar, salt, cloves, cinnamon stick, and peppercorns in a small saucepan and bring to a boil, stirring until the sugar dissolves.
  4. 4Pack the warm sliced beets and red onion into clean jars.
  5. 5Pour the hot brine over the beets, making sure they're fully submerged, and let cool to room temperature.
  6. 6Seal and refrigerate at least 24 hours before eating for the flavor to develop, they're best after 2-3 days.

Tips & variations

  • Apple cider vinegar gives a rounder, slightly fruitier pickle than plain white vinegar.
  • Add a few slices of fresh ginger or a bay leaf to the brine for a different spice profile.
  • This is a refrigerator pickle, not a shelf-stable canned one, if you want to can them for pantry storage, follow a tested USDA water-bath canning process instead.

Storage & reheating

Refrigerate in a sealed jar for up to 3 weeks. These are eaten cold or at room temperature straight from the jar, not reheated.

Nutrition

A low-calorie, low-fat side; the sugar in the brine adds a modest amount of carbohydrates.

Tips from the Tulo kitchen

  • Cook the beets whole with the skin on and a bit of stem left attached, this keeps the color and earthy flavor from bleeding out into the cooking water.
  • Make sure the beets are fully submerged in the brine before refrigerating, any exposed pieces won't pickle evenly.

FAQ

How long do pickled beets need to sit before eating?

At least 24 hours for the brine to penetrate, but the flavor is noticeably better after 2-3 days and continues improving over the first week or two.

Are these safe to can for long-term pantry storage?

This recipe is meant for refrigerator storage only. If you want shelf-stable canned beets, follow a tested USDA water-bath canning recipe with the correct vinegar acidity and processing time.

Can I use golden beets instead of red?

Yes, golden beets pickle well and won't bleed color the way red beets do, useful if you're mixing them with other vegetables in the same jar.

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