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Quick Pickled Beets

Quick pickled beets recipe

July is beet harvesting time! The rich, sweet flavor of beets makes them great for pickling. Stay cool in the kitchen without a water bath canner and make some quick pickled beets that will keep in the refrigerator for up to 6 weeks.


Beet seed collection
  • 3 cups sliced or chopped cooked beets - (about 4-6 medium-sized beets)
  • 1 cup apple cider vinegar (for a tangier pickle, use 1 1/2 cups of cider vinegar)
  • 1 cup of water (if you like it tangy, decrease to 1/2 cup)
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of kosher salt
  • 3/4 tablespoon of whole mustard seeds
  • 3/4 teaspoon of whole black peppercorns

*Note: You can try other flavorings like cloves, cinnamon, garlic, red pepper, or onion.


Beets in jar
  • Cook your beets either by boiling or roasting them:
    • To boil beets: Trim the greens from the beets and wash them well. Add the beets to a large pot of salted water and cook for about 30 minutes or until tender. A sharp knife should slide in and out of the beets easily. Transfer beets to a bowl of ice water, so you can easily peel off the skin. Slice or chop as desired.
    • To roast beets: Trim the greens from the beets and wash them well. Drizzle with olive oil and wrap in foil. Back at 400°F for about 45 minutes until tender. Cooking time will vary depending on the size of the beets. Allow to cool for 10-15 minutes and then peel away the skin. Cut or slice as desired.
  • Make the brine by combining vinegar, water, sugar, salt, mustard seed, and pepper in a medium saucepan. Bring to a boil and cook until the salt and sugar dissolve thoroughly.
  • Add your cooked beets to your desired containers. Wide-mouth canning jars work well for this.
  • Pour brine over the beets making sure that the beets are completely submerged.
  • Seal the containers and chill in the fridge for at least 15 minutes before serving. The flavor will be much better if left overnight before serving.

These beets need to be kept refrigerated and will last for up to 6 weeks. Quick-pickled beets are wonderful in salads, added to sandwiches, or on their own with a little feta cheese.

Beet and feta salad