Pickled beets are one of those simple joys that can brighten almost any meal.
Their deep ruby color, natural sweetness, and tangy bite make them as beautiful on the table as they are delicious on the plate.
Best of all, you don’t need fancy canning equipment to enjoy them at home.
With just a few fresh beets, vinegar, sugar, and spices, you can make a quick refrigerator pickle that’s both safe and satisfying.
This method is a refrigerator pickle, which means the vinegar brine keeps the beets fresh and flavorful for weeks, not years.
By following safe, tested proportions of vinegar and water, you’ll end up with a jar of beets you can trust, ready to add to salads, sandwiches, cheese boards, or simply enjoyed straight from the fridge.
What Are Pickled Beets?
Pickled beets are cooked beets that soak in a tangy vinegar mixture, which gives them a bright flavor and helps them stay fresh longer.
Unlike canned pickles that sit on the shelf for months, this recipe is what’s called a “quick pickle.”
That means you make a simple vinegar dressing, toss it with the beets, and let them sit just long enough to soak up all that flavor. No fancy equipment or canning skills needed.
(If you’re curious about the shelf-stable method, check out my guide to canning for beginners where I cover safe home canning step by step.)
Love Pickling? This is part of my How to Pickle Everything series! Check out more recipes:
- Quick Pickled Radishes Recipe
- Homemade Pickled Okra Recipe
- How to Make Pickled Cabbage (Only 20 Minutes!)
- How to Make Pickled Jalapeños at Home
- How to Make Pickled Cucumbers at Home
- Pickled Garlic Recipe
- Easy Pickled Banana Peppers Recipe
- Quick Pickled Carrots Recipe
- How to Make Pickled Asparagus at Home
- How to Make Pickled Ginger (Gari) at Home
- How to Make Pickled Cauliflower
- Crisp Pickled Green Beans Recipe
- Homemade Pickled Eggs with Beets
- Easy Pickled Cherry Tomatoes (No Canning Needed)
They’re often served as a side dish, tossed into salads, or added to sandwiches for a pop of color and flavor.
Because the vinegar balances the natural sweetness of the beets, they work well with rich foods like cheese, roasted meats, or even a simple slice of buttered bread.
Ingredients You Need
Here are the ingredients you'll need (and you might already have these in your kitchen!)
- 4–5 medium beets
- 1 cup cider vinegar (5% acidity)
- 1 cup water
- ½ cup sugar (adjust to taste)
- 1 teaspoon pickling salt
- Optional spices: ½ teaspoon mustard seed, ½ teaspoon whole cloves, or 1 cinnamon stick
4 Steps to Make Refrigerator Pickled Beets (Safely)
Making pickled beets is easy – but the details matter if you want them to taste delicious and stay safe to eat. Here’s how to do it:
1. Prepping the Beets
Trim beet greens, leaving about an inch of stems.
Wash thoroughly under cool running water, scrubbing off all soil. Beets grow underground and often hold onto grit, so clean them well. (Save the greens to sauté later!)
2. Cooking the Beets
Boiling: Place cleaned beets in a saucepan, cover with water, bring to a boil, and simmer 35–45 minutes until fork-tender.
Roasting: Rub lightly with oil, wrap in foil, and bake at 400°F for 45–60 minutes, until tender.
3. Peeling and Cutting
Let the beets cool just enough to handle, then slip off the skins.
Cut into uniform slices or wedges so they’ll absorb flavor evenly.
4. Making the Pickling Brine
In a small saucepan, combine:
- 1 cup cider vinegar (5% acidity)
- 1 cup water
- ½ cup sugar
- 1 teaspoon pickling salt
Optional spices: mustard seed, cloves, or cinnamon stick
Bring the mixture to a boil, stirring to dissolve sugar and salt.
5. Pickling Process
Place sliced beets in a clean glass jar or container. Pour the hot vinegar brine over them, making sure they’re fully submerged. Cool, cover, and refrigerate.
Store in the fridge and use within 3–4 weeks.
Wait at least a few hours before serving – the flavor gets better overnight.
8 Tips for the Best Pickled Beets
A good batch of refrigerator pickled beets comes down to small details that make a big difference in flavor and safety. Here are some practical tips:
- Always refrigerate. These are quick-pickled beets, not shelf-stable canned beets. Keep them cold and eat within 3–4 weeks.
- Choose firm, fresh beets. Soft or wrinkled ones lose flavor and texture.
- Cook your way. Boiling is quick and easy; roasting develops a sweeter, richer flavor.
- Stick to a safe vinegar ratio. You can adjust spices and sugar to taste, but always use vinegar that is at least 5% acidity and never reduce the amount called for in a tested recipe. The vinegar is what keeps the beets safe.
- Peel while warm (not hot). The skins slip off more easily.
- Protect your hands. Beets stain! Use gloves or rub your hands with a little oil before peeling.
- Cut evenly. Uniform slices or wedges absorb flavor better.
- Let them rest. The beets will start tasting pickled after 30 minutes, but refrigerating them overnight develops fuller flavor.
Storage and Shelf Life
With a few simple precautions, your homemade refrigerator pickled beets can stay flavorful and safe for quite a while. Here’s how to store them correctly:
Refrigerator Storage
- Use a clean, airtight glass jar or container, and make sure the beets stay fully submerged in the vinegar brine.
- Store the jar in the refrigerator at 40 °F (4 °C) or below to slow down spoilage.
How Long Will They Last?
- While a short shelf life of 5–7 days is certainly safe, properly made quick pickled beets often stay good for 3 to 6 months in the refrigerator if handled and stored correctly.
- For the very best flavor and texture, enjoy them within a few weeks to a few months.
Flavor Improves Over Time
- The beets will start tasting pickled within a few hours, but they develop their best flavor if you wait overnight before eating.
Prevent Cross-Contamination
- Always use a clean spoon or fork to serve the beets. Never use utensils that have touched other foods – this prevents bacteria from getting into your jar and shortens their life.
Freezing (Optional)
- Freezing is safe and can extend storage, though the texture will become softer once thawed. Store in airtight containers or freezer bags for up to 8 months if you choose this method.
Make Your Own Batch of Pickled Beets Today
Pickled beets don’t have to be complicated or time-consuming.
With just a few fresh ingredients and a simple vinaigrette, you can whip up a batch that’s fresh, tangy, and perfect for adding a pop of flavor to your meals.
Whether you enjoy them with salads, alongside roasted meats, or straight from the jar, this quick recipe gives you a reliable way to enjoy beets without any fuss.
If you’ve never tried making them at home, this is the time – start with this recipe and then play around with the variations to make it your own.
Frequently Asked Questions (FAQs)
1. Can I use pre-cooked beets for this recipe?
Yes. You can use pre-cooked or store-bought steamed beets. Slice them, place in a clean jar, and cover with hot vinegar brine (made with at least 5% acidity vinegar). Let them marinate in the refrigerator for a few hours before eating.
2. How long do pickled beets last in the fridge?
When properly covered with vinegar brine and stored in an airtight container in the refrigerator, quick-pickled beets will keep their quality for 3–4 weeks. Some sources note they may remain safe and flavorful for several months if handled carefully, but for best taste, enjoy them within a month.
3. Do I need to peel the beets before cooking?
No. It’s easier to peel beets after cooking. Once boiled or roasted, the skins slip off easily.
4. What dishes go best with pickled beets?
They’re versatile! Try them in salads, alongside roasted meats, with grain bowls, tucked into sandwiches, or paired with cheeses like goat cheese or feta.
5. Can I make this recipe without sugar?
Yes. Sugar is for flavor, not preservation. If you prefer no sugar, simply leave it out or replace it with a small amount of honey for sweetness. Do not reduce or replace the vinegar, since the acidity is what keeps the beets safe.