These delicious pickled beets are easy to make, and store well in the refrigerator. Just take them out of the pickling brine and serve, the sweet and sour beets make a quick and refreshing side dish.
The red onion is a perfect pairing to pickle along with the beets. They add extra flavours to the beets, and take on the beautiful red colour. Pickled onions are crunchy and delicious, whether served with the pickled beets or used separately. This quick pickle is ready in 1 day. Naturally gluten-free and vegan.
Pickled Beets Ingredients
- Peeled cooked beets
- Red onion
- White wine vinegar
- Sugar (or sweetener of your choice)
- Mustard seeds (optional)
- Black peppercorns (optional)
How to Cook The Beets
To make this pickled beets, start with cooked beets and it takes only 10 minutes to prepare. You can roast the beets whole in the oven or steam them on the stove, until you can pierce through using a fork. Once the beets are cooked, you can easily peel the skin by rubbing them off with your hands. I prefer to steam my beets in the Instant Pot (quick and easy), as in this Instant Pot beets salad recipe.
How To Make Pickled Beets
The following images illustrate the key steps to make the pickled beets.
- Make a pickling brine.
- Fill the jar with cooked beets and onion.
- Add pickling spices and brine.
- Submerge the vegetables and pickle for 24 hours or longer.
Storing Pickled Beets
Keep pickled beets in the original pickling brine in sealed jars. You can store them in the refrigerator for up to 2 weeks. Keep in mind that the flavour will become more intense the longer the beets are kept in the brine.
What To Do With Leftover Pickling Brine?
You can reuse the leftover pickling brine to make another batch of beets, but they won’t be as flavourful, as the brine is already diluted. I used the brine to make a batch of pickled eggs. They turned out tangy delicious and beautifully pink. You can use rest of the brine to season soups too.
More Tasty Pickling Recipes You Will Love:
- Pickled Shallots (Easy, Vegan)
- Pickled Grapes (Quick & Easy, Vegan)
- Ginger Orange Pickled Daikon + Immune Shot (Paleo, Whole30, Vegan)
- 1 cup water
- 1 cup white wine vinegar
- 1/4 cup sugar or sweetener of your choice
- 1 teaspoon sea salt
- 2 pounds peeled cooked beets cut into large bite-size
- 1 small red onion thinly sliced
- 2 teaspoons mustard seeds (optional)
- 1 teaspoon black peppercorns (optional)
- In a small bowl, mix water, white wine vinegar, sugar and salt. Stir to dissolve the sugar and salt.
- Pack beets and onion in a glass jar. Add mustard seeds and black peppercorns if you are using. Pour the pickling brine into the glass jar to cover the vegetables.
- Seal the glass jar with a lid. Move the beets to the refrigerator and pickle for 24 hours or longer. The vegetables are ready after 1 day, and can be stored in the refrigerator for up to 2 weeks. Simply take out desired amount and serve as a side dish.
- You will need about 2 1/2 to 3 pounds of raw beets to yield 2 pounds of peeled cooked beets in this recipe.
- You can roast the beets whole in the oven or steam them on the stove, until you can pierce through using a fork. Once the beets are cooked, you can easily peel the skin by rubbing them off with your hands. I prefer to steam my beets in the Instant Pot (quick and easy), as in this Instant Pot beets salad recipe.
- The amount of ingredients in this recipe makes about 1 1/2 quarts of pickled vegetables.