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A fork holding a sliced, pickled beet
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4.93 from 13 votes

Easy Pickled Beets Recipe (Only 3 Ingredients)

Pickled beets are a great, nutrient-dense side dish, snack, or salad topping. Learn how to pickle beets at home with these few easy steps!
Prep Time5 minutes
Cook Time30 minutes
Cooling Time20 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: Pickled Beets
Servings: 12 servings
Calories: 68kcal
Author: Erica Walker

Ingredients

Instructions

  • Cut stems off the beets, rinse, and scrub clean. Roast (see above for details on roasting) or boil, skins on, for 25-40 minutes (depending on size) or until soft. After cooked through, allow to cool until beets can easily be handled.
    A raw beet with the stem and bottom cut off for roasting.
  • While beets are cooling, prepare the brine by combining vinegar and sugar in a medium-sized saucepan over medium heat. Bring to a boil and boil until sugar is dissolved, about 5 minutes. Set aside.
    A container of sugar and a bottle of vinegar next to a saucepan with sugar water
  • When beets are cool enough to handle, remove skins and cut into slices.
    Beets sliced on a white cutting board.
  • Gently pack the beets into pint sized jars (will fit into about 3-4 jars) and ladle vinegar mixture/brine into each jar until beets are covered.
    Sugar water being poured into a jar with cooked, sliced beets
  • When beets have cooled completely, add lids, and refrigerate. For best results, allow beets to set in the brine for 3-4 days before eating.
    Beets will last in the refrigerator for 6-8 weeks. See notes above for long-term canning instructions.
    A clear jar of pickled beets with a lid

Notes

  • These pickled beets can be stored in the refrigerator for up to 2 months.
  • Be sure to keep them in an airtight container while in the fridge.
  • For best results, refrigerate the beets for at least 3 days so the beets have a good amount of time to soak up the brine. 
  • Save beet brine to add peeled hard-boiled eggs. Eat the eggs whole or slice them over salads.

Nutrition

Calories: 68kcal | Carbohydrates: 14g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 91mg | Potassium: 398mg | Fiber: 3g | Sugar: 24g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg