Pickled beets are sweet-sharp slices of beetroot that turn any salad, burger bowl, or cheese plate into something special. A quick brine of red wine vinegar, honey, cloves, and bay leaves simmers five minutes before pouring over raw beet slices. A day in the fridge and they're ready to eat — and they keep for a week and a half.
I absolutely love all pickles—cucumbers, okra, carrots, cauliflower—so if you can pickle it, I will probably eat it. It was only a matter of time before I started making my own. These pickled beets are delicious and make a great snack, and you can use the brine on any vegetable you want. My husband isn’t a pickle fan like I am, but when they’re homemade (and especially quick-pickled like these), he actually quite enjoys them. So make a batch for the pickle-cautious people in your life, and see how it goes—or you can just eat them all yourself. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 5 minutes
TOTAL TIME: 24 hours, 15 minutes
½ cup red wine vinegar (or plain white vinegar)
½ cup water
5 whole peppercorns
2 or 3 whole cloves
2 dried bay leaves
2 tablespoons (30 ml) honey
2 or 3 beets, thinly sliced
- In a medium saucepan over medium-high heat, bring the vinegar, water, peppercorns, cloves, bay leaves, and honey to a boil. Reduce the heat to low, and simmer for about 5 minutes. Remove from the heat.
- Place the sliced beets in a wide-mouthed jar or other container, and carefully pour the liquid over them until they’re covered by about an inch. Let them come to room temperature, and then refrigerate for at least 24 hours before serving.
VARIATION 1 PICKLED BEET SALAD: Add ½ cup pickled beets to a bowl with 1½ cups of your favorite salad greens. Top with crushed walnuts or almonds.
VARIATION 2 BURGER BOWLS WITH PICKLED BEETS: Use these pickles as a topping on your next Burger Bowls (here), or make Marinated Portobello Mushrooms (here) and top them with the pickled beets.
PREP TIP: These will last in the refrigerator for 7 to 10 days, so make them ahead of time if you’re planning to serve them later.
Pro Tips
- Slice the beets thinly and evenly so the brine penetrates in the promised twenty-four hours; thick slices need days and end up vinegary outside and plain inside.
- The brine covers the beets by about an inch — top up with a splash of vinegar and water if the slices peek above the surface.
- Whole cloves and peppercorns are strong; use them whole so you can fish them out later instead of biting into one at dinner.
- The spent brine pickles anything — pour it over sliced cucumbers, carrots, or cauliflower for a second batch with zero extra work.
Frequently Asked Questions
How long do pickled beets last?
Seven to ten days refrigerated in their brine. The flavour deepens around day three and is at its best from then on.
Do I have to cook the beets first?
No — this quick-pickle method uses raw slices. The brine and resting time soften them to a pleasant, gentle crunch.
Can I use another vinegar?
White vinegar or apple cider vinegar both work. Apple cider softens the tang with fruitiness; white vinegar gives a cleaner, sharper pickle.
What do I serve them with?
Try them on burger bowls, over salad greens with walnuts, or beside roasted meats — their acidity cuts richness beautifully.
Recipe Card
Ingredients
Method
- In a medium saucepan over medium-high heat, bring the vinegar, water, peppercorns, cloves, bay leaves, and honey to a boil.
- Reduce the heat to low, and simmer for about 5 minutes.
- Remove from the heat.
- Place the sliced beets in a wide-mouthed jar or other container, and carefully pour the liquid over them until they’re covered by about an inch.
- Let them come to room temperature, and then refrigerate for at least 24 hours before serving.
