Quick Pickled Beets Recipe – Yummy Mummy Kitchen

No cook pickled beets recipe

Video No cook pickled beets recipe

Find out how to make quick pickled beets in the refrigerator with this easy recipe! Pickled beets have good nutrition for you and are full of flavor.

One hand holds a jar of pickled red beetroot with dill.

We are all familiar with pickles. I even shared a recipe for Quick Refrigerator Dill Pickles a few years ago, and if you haven’t tried them yet, head first. However, lately our family has been loving other pickled vegetables.

I’ve been discovering more and more pickled vegetables like pickled green beans, cauliflower, carrots, Brussels sprouts and, yes, beets. One of my favorite store-bought brands, Pacific Pickle Works, is here in my city of Santa Barbara. Pickled beets are family favorites, so I had to try them first. What should we pick next? This quick pickled beet recipe is meant to be stored in the refrigerator, rather than traditionally canned and stably preserved.

A beautiful jar of pickled beetroot on a marble countertop.

How to make collected beets

We’ve already made several tasty beet recipes, from beet burgers to beet salad, and even a beet smoothie. When our garden was thriving, we had multiple colors of beets growing and were roasting a lot weekly. Pickling beets requires only a few simple steps. Let’s take a look!

Three whole beets with cut vegetables sit on a cutting board.

Step 1: Prepare the


Beets often come in clusters of 2 large or 3 medium beets. The most common color is deep purple-red, but there are other varieties like gold, and those would work for this recipe as well.

Cut the beet greens, but save for later: they are excellent sautéed with a little olive oil, garlic, salt and pepper. We used to feed our chickens beet greens as well. Wash the beets but leave the skin on.

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Three beets cooked on a cutting board before cutting into quarters for pickled beets.

Step 2: Cooking beets

There are several ways to cook beets. For maximum sweetness and flavor, roasted beetroot is my preference. More recently, however, I have started cooking whole beets under pressure in the Instant Pot. It saves a lot of time and beets taste great. Pressure cook medium-sized whole beets for 15-20 minutes in a steam basket with 1 cup of water in the lining. Release the steam carefully. You can find more detailed information in our publication Beetroot salad. Find the best plant-based Instant Pot recipes here!

The bright red cooked beets have been peeled and cut into segments. The steam comes out of the beets.

Step 3: Peel and cut beets

Cut the bottom of the

root and 1/2″ from the top. Once the beets are tender, the skins will immediately glide. I find it easier to do with cold running water, as it can be messy.

If your beets are small, you can leave them whole. For medium to large beets, cut them into smaller sixths or wedges.

Apple cider vinegar, peppercorns, mustard seeds and sugar simmer in a copper saucepan on the stove to make pickling liquid for the beets.

Step 4: Make pickling

liquid This is where all the great flavor that will be infused into beets comes from. Simmer apple cider vinegar with water, spices and a little sugar. If you’re not sure what to do with the rest of the bottle of apple cider vinegar, try apple cider vinegar salad dressing or apple cider vinegar drink.

Step 5: Pour liquid over

beets Add the

beets to a jar of canned food the size of a quart. Plenty of 3 medium-sized beets produced just the right amount for this size. If your beets don’t fit them all, fit in what you can and enjoy the rest fresh. Add garlic and dill slices and pour the pickling liquid to cover about 1/2″. You may not need all the fluid. If the spices remain in the saucepan, simply place them in the jar.

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Stamp and store your quick pickled beets in the refrigerator, they should be good for a month or two!


people, especially those with a large harvest of beets coming out of the garden, may prefer to canning beets so that they are stable on the shelf. When canning it is very important to use specific amounts of acid for food safety reasons. Low-acid foods should be canned under pressure, while foods high in acid can be canned in a water bath. The recipe on the card below is for quick pickled beets in the refrigerator, not traditionally canned beets. I use the Ball Complete Book of Home Preserving for canning that you can find through my Amazon affiliate link here. In this book, the liquid is made with 2 1/2 cups of white vinegar, 1 cup of water, and 1 cup of sugar.

Variations of pickled beetroot

You can play with spices here. For spiced sweet beets, use 1 cinnamon stick and 5 whole cloves instead of the other spices, garlic and dill. For pickled spicy beets, add more red pepper flakes.

How to use pickled


  • Pickled beet salad slice
  • and

  • add to sandwiches and wraps
  • Top

  • crostini
  • garnish

  • Snack Garnish

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