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4.5 from 210 votes

Quick Pickled Beets

There's no need for a long canning process to make these Quick Pickled Beets. Just pour a simple brine over cooked beets and let them chill in the fridge. Add them to salads, serve as a side dish, or enjoy straight from the jar!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 quart
Calories: 57 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 cups sliced or chopped cooked beets see notes
  • 1 cup apple cider vinegar
  • 1 cup water
  • 3 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • ¾ teaspoon whole mustard seeds
  • ¾ teaspoon whole black peppercorns

Instructions

    Cup of Yum
  1. Slice or chop the prepared beets to your desired size - I usually chop into 1" cubes. Add them to a 1-quart jar and set aside while you make the brine.
  2. In a small saucepan over medium heat, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring mixture to a boil and cook until sugar and salt dissolve.
  3. Pour the brine over the beets, making sure to cover them completely. Let cool to room temperature.
  4. Seal the jar/container and place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve, but they will have a lightly pickled flavor after 15 minutes.

Notes

  • For beets that are more tangy: When making the brine, use 1½ cups apple cider vinegar and ½ cup water.
  • To boil beets: Bring a large pot of salted water to a boil. Trim and wash the beets, removing any greens. Add the beets to the boiling water and cook for 30 minutes, or until completely tender. A paring knife should slide in and out of the beets easily. Beets can vary greatly in size, and they are a very dense root vegetable, so size will definitely determine how long you need to cook them. Transfer the beets to a bowl of ice water and then peel away the skins with your fingers (very easy to do!) and cut or slice as desired.
  • To roast beets: Wash the beets and remove any greens. Drizzle with olive oil and wrap in foil. Bake on a baking sheet at 400° F for 45 minutes, or until completely tender. Again, the size of your beets will determine cook time, as I just mentioned above. A paring knife should slide in and out of the beets easily. Allow to sit for 10 minutes or so, then peel away the skin and cut or slice as desired.
  • To use packaged pre-cooked beets: I buy a box of whole peeled, cooked beets from Costco that includes 3 separate packages of beets that weigh 17.6 ounces per package. And one package is the PERFECT amount for this recipe! Just know that the texture of these beets is usually a bit softer than when you boil or roast fresh beets yourself.
  • Quick Pickled Beets will keep well in the refrigerator for up to 6 weeks.

Nutrition Information

Serving 1 Calories 57kcal (3%) Carbohydrates 12g (4%) Protein 1g (2%) Sodium 527mg (22%) Fiber 1g (4%) Sugar 10g (20%)

Nutrition Facts

Serving: 1quart

Amount Per Serving

Calories 57

% Daily Value*

Serving 1
Calories 57kcal 3%
Carbohydrates 12g 4%
Protein 1g 2%
Sodium 527mg 22%
Fiber 1g 4%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.