Easy Pickled Beets

4.93 from 13 votes

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

Cook Time30

Cooling Time20

Total Time55

Course: Side Dish

Cuisine: American

Keyword: Pickled Beets

Servings: servings

Calories: 68kcal

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.
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.
When beets are cool enough to handle, remove skins and cut into slices.
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.
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.

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.