Learn how to make homemade pickled beets with this easy refrigerator pickle recipe. Plus, I'll walk you through the steps for water bath canning pickled beets for long-term storage. Perfect for preserving fresh beets, this simple recipe combines apple cider vinegar, sugar, and orange zest for a flavorful twist. Safe, quick, and tasty!
I love pickling small diced beets to add to a spinach salad with goat cheese, red onions and grilled venison steak! It's also a great way to use up smaller beets on a relish tray or holiday spread. Besides, canning beets pickled is just such a tasty way to eat your beets!
Once you try this easy recipe, you'll feel like a master food preserver (I'm not kidding!). And if this lights your fire to use your water bath canner even more, be sure to check out my easy canned peaches, peach preserves and canned sweet corn tutorials!
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Why You’ll Love This Pickled Beets Recipe
- Quick & Simple: You don’t need a lot of time or complicated steps.
- Versatile: Enjoy immediately as a refrigerator pickle or process for pantry storage. Read a little further down in this beet recipe for instructions!
- Flavorful: The kick of apple cider vinegar, the sweetness of orange, and the spice from peppercorns make for a unique pickle brine.
- Preserve Summer’s Best Veggies: Beets are a hearty crop, and this recipe helps you preserve them in a way that brings out their full flavor.
Ingredients
- Beets – Choose medium beets that can be fresh from the garden or store-bought. You can roast or boil these depending on your preference, I've included instructions below for both ways.
- Apple cider vinegar (ACV) - The apple cider vinegar in the brine gives a sufficiently acidic environment for water bath canning, assuming you're using 5% acidity vinegar. If your ACV isn't 5%, you can you can use pH strips or a pH meter to check the acidity of your brine. Aim for a pH below 4.6 to ensure safety for water bath canning.
- Water
- Sugar
- Pickling salt - If you don't have pickling salt, substitute kosher.
- Orange – You’ll use both peel and juice. Today I'm using blood oranges.
- Whole black peppercorns & coriander seeds
See recipe card for quantities.
Instructions
- Cut off the greens and the end root from your beets. Give them a good wash and scrub to remove any dirt.
- Once cleaned, peel the skin off. You can use a vegetable peeler, or if you’ve roasted the beets, the skins will slip right off after cooling.
- Slice the beets into small pieces, either half-inch slices or quarters, depending on the size. A food chopper works great for even pieces!
4. In a medium saucepan, combine apple cider vinegar, water, sugar, pickling salt, orange juice, orange peel, coriander and peppercorns. Bring the mixture to a boil, stirring until the sugar is dissolved.
5. Once the sugar has dissolved, reduce the heat and let the brine simmer for about 3 minutes to allow the flavors to meld.
6. Place the cooked beets into a clean glass jar. Pour the hot brine over the beets, making sure they are fully covered.
NOTE: If you want to strain the brine for a smoother texture, you can do so at this point.
7. Cover the jar tightly with a lid and allow it to cool completely on the counter.
8. Once cool, transfer the jar to the refrigerator. The beets will keep for about one week in the fridge, making this the perfect quick pickle recipe!
How to Can Pickled Beets
Want to keep your beets on hand for longer? You can easily turn this refrigerator pickle recipe into a water bath canned recipe for long-term storage.
Sterilize your canning jars and lids. You can do this by placing them in boiling water for 10 minutes. Pack the cooked beets into the sterilized jars, leaving ½-inch headspace.
Pour the hot brine over the beets, again leaving ½-inch headspace. Wipe the rims of the jars to ensure there is no brine residue and place the lids on tightly.
Process the jars in a boiling water bath for 10 minutes. Afterward, remove the jars and let them cool completely. Store them in a cool, dark place for up to 1 year.
Skillet Method for Beets (Recommended)
- Chop the peeled beets into even pieces. I'm using a chef chopper and it is super handy!
- Heat a skillet and add a tablespoon of oil. Add the beets to the skillet and sauté until cooked through. It will take about 15 minutes.
Roasting Method for Beets
- Preheat your oven to 400°F.
- Rub the beets with a little olive oil and wrap them tightly in foil.
- Roast for about 1 hour, or until the beets are tender enough to be pierced with a fork.
- Allow them to cool slightly, then slice them into your preferred shape.
Boiling Method for Beets
- If you prefer boiling, slice the beets in half (if they’re large), and place them in a large saucepan. Cover them with about 1-inch of water.
- Bring the water to a boil on high heat, then reduce to a simmer for 40 minutes, or until the beets are tender.
- Once cooled, slice them into pieces.
Tips & Variations
- You can add a cinnamon stick or cloves to the brine for a little extra warmth, or even a dash of mustard seeds for a unique flavor.
- If you like a little heat, throw in a sliced jalapeño or red chili flakes with the peppercorns.
- Quick Tip for Peeling Beets: After roasting or boiling, you can rub the skin off the beets with your fingers. The skin will slide right off, saving you some time.
FAQ
Absolutely! Golden beets will add a lovely sweetness and a different color to your pickled beets. Follow the same process!
Yes, white vinegar can be used, but ACV gives the pickled beets a more rounded, tangy flavor that complements the sweetness of the orange.
Pickled beets will keep in the refrigerator for about 1 week. For canned versions, they can last up to 18 months if stored properly in a cool, dark place.
Making pickled beets is such a fun way to preserve that harvest from your garden (or farm stand haul)! Whether you go for the quick and easy refrigerator pickle method or take it up a notch with water bath canning for long-term storage, these pickled beets are bound to become your new favorite snack or side dish. Sweet, tangy, and just the right amount of spice—you’ll be enjoying these all year long!
Happy homesteading!
- Meg
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Recipe
Pickled Beets (Refrigerator & Canning Recipe)
Equipment
- water bath canner optional
Ingredients
- 2 pounds beets about 3-4 medium beets
- 1 cup apple cider vinegar
- 1 cup water
- ¼ cup sugar
- 1 teaspoon pickling salt
- 1 orange peel and juice
- 1 teaspoon peppercorns whole seeds
- 1 teaspoon coriander whole seeds (optional)
Instructions
- Cut off the greens and the end root from your beets. Give them a good wash and scrub to remove any dirt.
- Once cleaned, peel the skin off. You can use a vegetable peeler, or if you’ve roasted the beets, the skins will slip right off after cooling.
- Slice the beets into small pieces, either half-inch slices or quarters, depending on the size. A food chopper works great for even pieces!
- In a medium saucepan, combine apple cider vinegar, water, sugar, pickling salt, coriander, orange juice, orange peel and peppercorns. Bring the mixture to a boil, stirring until the sugar is dissolved.
- Once the sugar has dissolved, reduce the heat and let the brine simmer for about 3 minutes to allow the flavors to meld.
- Place the cooked beets into a clean glass jar. Pour the hot brine over the beets, making sure they are fully covered.
- Cover the jar tightly with a lid and allow it to cool completely on the counter.
- Once cool, transfer the jar to the refrigerator. The beets will keep for about one week in the fridge, making this the perfect quick pickle recipe!
Notes
- Preheat your oven to 400°F.
- Rub the beets with a little olive oil and wrap them tightly in foil.
- Roast for about 1 hour, or until the beets are tender enough to be pierced with a fork.
- Allow them to cool slightly, then slice them into your preferred shape.
- If you prefer boiling, slice the beets in half (if they’re large), and place them in a large saucepan. Cover them with about 1-inch of water.
- Bring the water to a boil on high heat, then reduce to a simmer for 35 to 45 minutes, or until the beets are tender.
- Once cooled, slice them into pieces.
- Chop the peeled beets into even pieces. I'm using a chef chopper and it is super handy!
- Heat a skillet and add a tablespoon of oil. Add the beets to the skillet and sauté until cooked through. It will take about 10-15 minutes.
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