Pickled Beets Easy Recipe

Pickled Beets Easy Recipe

Pickled Beets Easy Recipe

Easy Pickled Beets Recipe.

Easy Pickled Beets Recipe
Pickled Beets Recipe

Pickled Beets Recipe: How to Make It

I Made classic pickled beets this morning. I had to triple the amount of water because if you're steaming the beets on high, as suggested, the 1 1/2 cups of water evaporate very quickly

Even with tripling the amount of water, I didn't have any beet water left by the time the beets were soft enough to slice.

So in turn, I used 2 cups of vinegar and 1 1/2 cups of water. 

I didn't have cinnamon sticks, so used 1/4 tsp. of cinnamon. Instead of cooling the brine first, I poured the brine on the beets and will cool.

And This Pickled Beets recipe uses a basic vinaigrette, heavy on the vinegar to offset the sweetness of the beets, but you could easily use any favorite vinaigrette. 

A little olive oil with salt, pepper, and balsamic is lovely. Try sprinkling a little orange zest in with the beets, or adding some lime, lemon, or orange juice to the dressing for a citrus note.


  • 1 tablespoon of sugar
  • 1/4 cup of vinegar juice
  • 1 tablespoon of extra virgin olive oil
  • 1 package (4 or 5) beets
  • 1/2 teaspoon dry mustard
  • Pepper and Salt

How do you make pickled beets from scratch?


Follow these directions to prepare these old fashioned pickled beets:

Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.

Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually).

Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.

If you have boiled the beets, drain them and rinse them with cold water. Use your fingers to slip the peels off of the beets. 

The peels should come off easily. Discard the peels. Quarter or slice the beets.

Make the vinaigrette by combining cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. 

The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste.

How long do pickled beets have to sit before eating?

Combine beets and vinaigrette in a bowl and allow to marinate for a half-hour at room temperature. And For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours.

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