preserve · Preserve
How to Pickle Beets at Home
Pickle beets by boiling them whole until tender, slipping off their skins, then packing them in sterilized jars with a hot vinegar brine made from equal parts water and vinegar plus sugar and salt. The beets need at least 24 hours to develop flavor and will keep in the refrigerator for up to 3 months.
- Total time: 2 hr 15 min
- Hands-on: 30 min
- Difficulty: Easy
Ingredients
- 1 cup water
- 1 cup white vinegar
- 1/2 cup sugar
- 1 tsp salt
Step by step
- Prepare the beets. Trim beet greens leaving 1 inch of stem. Scrub beets under cold water but don't peel. Leave the root tail intact to prevent bleeding during cooking.
- Cook the beets. Place beets in a large pot and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer 45-60 minutes until a knife slides through easily. Small beets take 45 minutes, large ones up to 90 minutes.
- Cool and peel. Drain and run cold water over the beets until cool enough to handle. The skins will slip right off when you rub them with your hands. Trim the stem and root ends.
- Slice the beets. Cut into 1/4-inch rounds or wedges. Keep pieces uniform so they pickle evenly. Small beets can be left whole or halved.
- Make the brine. Combine 1 cup water, 1 cup white vinegar, 1/2 cup sugar, and 1 teaspoon salt in a saucepan. Bring to a rolling boil, stirring until sugar and salt dissolve completely.
- Pack the jars. Place beet slices in clean glass jars, leaving 1/2 inch headspace. Pour hot brine over beets, making sure they're completely covered. Tap jars to release air bubbles.
- Seal and cool. Wipe jar rims clean and apply lids. Let cool completely at room temperature, then refrigerate. Wait at least 24 hours before eating for best flavor.
Tips & troubleshooting
- Wear gloves when handling cooked beets or your hands will stain deep purple for days
- Use white vinegar for bright color or apple cider vinegar for more complex flavor
- Small to medium beets work best - large ones can be woody and take forever to cook through
- Save the cooking liquid to use as a natural food coloring for other dishes
- Pickled beets taste best after 3-4 days when the flavors have fully developed
Variations
- Spiced Pickled Beets. Add 6 whole cloves, 1 cinnamon stick, and 1/2 teaspoon whole allspice to the brine while heating. Strain spices out before jarring or leave them in for stronger flavor.
- Quick Pickled Beets. Use pre-cooked vacuum-packed beets from the store. Skip the cooking step and go straight to slicing and brining. Ready to eat in 2 hours.
- Sweet and Sour Beets. Increase sugar to 3/4 cup and add 1 tablespoon of honey to the brine. Add thinly sliced onion to the jars with the beets.
Questions
- How long do homemade pickled beets last?
- Refrigerated pickled beets keep for 2-3 months. The texture stays firm for the first month, then gradually softens. They're safe to eat as long as they smell tangy and show no signs of mold.
- Can I use the beet cooking water for anything?
- Yes, beet cooking water makes an excellent natural red food coloring for pasta dough, frosting, or other dishes. Strain it and store in the refrigerator for up to a week or freeze in ice cube trays.
- Why do my pickled beets taste bland?
- Either you didn't use enough salt and sugar in the brine, or you didn't wait long enough. Beets need at least 24 hours to absorb the pickling liquid. Taste after 3 days - the flavor should be much more pronounced.
- Can I pickle beets without cooking them first?
- Raw beets are too hard and fibrous to pickle well. They won't absorb the brine properly and will have an unpleasant texture. Always cook beets until tender before pickling.