Refrigerator Quick Pickled Beets Recipe

I’m excited to share with you my mom’s quick pickled beets! Most people have strong opinions about beets – they either love them or they don’t like them at all. This recipe is what turned me on to beets many years ago!

This pickled beet recipe is super simple and exactly how my mom has been making it for as long as I can remember. She didn’t bother with any sweeteners (she liked them tangy!) or added spices. She is a to-the-point lady and this is what this recipe is.

Since this is the way I grew up eating them, I didn’t make any adjustments. But you can make them your own! I included some tasty additions in the ‘substitutions and additions’ section below.

I love having these on hand to add to salads, power bowls, as a side to my eggs in the morning, on avocado toast, and more. Most of the time I just eat them out of the jar as a snack. I suggest doubling or tripling the batch as they last up to a month in the refrigerator!

What do beets taste like

Beets have an earthy and sweet flavor. Roasting them caramelizes their sugars and brings out their natural sweetness and is a delicious way to enjoy them. They can also be enjoyed raw, steamed, boiled, pickled, and turned into juice.

Beets nutrition

The benefits of beets are endless! Beets are loaded with potassium and boron, are high in magnesium, and also are a good source of folate and betaine. They can also help replenish iron. This can be helpful for females during their menstrual cycle.

Beets contain dietary nitrates. Dietary nitrates convert to nitric oxide, which is responsible for the dilation of blood vessels and helps support blood circulation. Nitric oxide also helps the speed of nutrient delivery to the muscles, which can improve energy efficiency for performance and recovery for athletes.

Beets can also help alleviate constipation and aid and cleanse the liver, which helps your body detox properly.

Don’t be alarmed! If you consume a decent amount of beets and your pee turns red, this is due to the betacyanin in beets. It is what gives beets their beautiful red color and contains antioxidant and anticarcinogenic properties. This could mean you are a little low on iron though!

Are pickled beets good for you?

Pickled beets are a great way to enjoy beets as beets contain vitamins, minerals, fiber, and antioxidants. By pickling them, they can be even more beneficial as they support gut health, aid in digestion, help control blood sugar levels, and are anti-inflammatory.

Ingredients

• raw red beets
• vinegar – I like white vinegar
• salt
• optional additions – spices of your choice or sweetener (see below for more suggestions)

How to make pickled beets

1. Clean and cut your beets. Rinse off any excess dirt and cut off the stem and root. I suggest finding ones that are similar in size to ensure even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces so they can cook evenly.
2. Cook beets. Add water to a large pot with a steamer basket and steam for 30-45 minutes until tender. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife. Remove from the pan and let them cool for a few minutes.
3. Peel beets. With the beets being warm, the skin should peel right off. To get it started, slide a knife in between the skin and the bulb, and then use your hands.* Once you get it going, it should easily come off.
4. Slice beets into 1/4-1/2 inch thick pieces. 
5. Pickle your beets. Place beets in a wide-mouth jar (make sure it has a lid) and add salt. Pour vinegar over them so they are just barely covered. Cover with a lid and let them sit in the refrigerator for at least 4 hours up to overnight. The longer they sit, the stronger they will be.
6. Enjoy! Store in the refrigerator as they are not shelf-stable.

Don’t toss the leaves!

Don’t waste the leaves! If using beets with the stems and leaves, save the leaves. The leaves are high in calcium and iron (even more so than the root). They also contain vitamin A, vitamin C, vitamin K, and folic acid. You can saute them just like you would any other green.

What to do with the leftover vinegar brine

Once you are finished eating your beets, you will have leftover vinegar in the jar. You can use it to make another batch of pickled eggs or add whole hard-boiled eggs to it. It will give them a pretty pink color while picking up some of the vinegar flavor.

What to do with pickled beets

Here are some of my favorite ways to use pickled beets:

• chopped in a salad
• as a side at breakfast with eggs, veggies, and toast
• in power bowls
• on avocado toast or cottage cheese toast
• on top of plain yogurt with some nuts and honey
• tossed with goat cheese

How long do pickled beets last in the fridge?

Refrigerator pickled beets will last up to 3 weeks in the fridge in a tightly sealed glass jar.

Substitutions and additions

• beets – I like using red beets but you can try golden beets.
• white vinegar – I like white vinegar, but apple cider vinegar will also work.

Here are some additions to change up the flavor:

• sweetener – if you want them sweeter, adding maple syrup or honey will work. You can also make a brine with sugar.
• spices – additions like peppercorns, cinnamon sticks, whole cloves, bay leaves, mustard seeds, red pepper flakes, allspice, or bay leaves would all be delicious.
• sliced red onion

More vegetable side dishes

• rosemary roasted radishes
• air fryer brussel sprouts
• balsamic roasted mushrooms
• roasted delicata squash
• air fryer sweet potato fries

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!