Sweet and Sour Quick Pickled Beets

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Pickled beets are a sweet and sour addition to a crudité platter, salad, or even a sandwich!

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Beets are great for a healthy snack or as a colorful addition to other pickled veggies! Serve these at a cocktail party with some crackers & small cubes of feta cheese.

Sweet and Sour Quick Pickled Beets

Perfectly Pickled Beets

  • We love this recipe because the beets come out tender, and mildly sweet and tart.
  • This recipe is quick and requires no canning.
  • It will last about 4 weeks in the fridge.
  • This recipe retains a bright red color which makes them a pretty addition to any dish!

Ingredients and Variations

Fresh beets are sold year-round in supermarkets but they are also a great veggie for beginning gardeners!

VINEGAR Any kind of vinegar can be used, but apple cider vinegar will yield a sweeter result.

SUGAR Any kind of sugar to offset the vinegar will do, as long as it dissolves in the brine. We use regular granualted sugar.

CINNAMON A cinnamon stick slowly releases its flavor giving these pickled beets an extra touch warmth.

VARIATIONS Use pearl onions for a really colorful combination (boil them until tender first). Even hard-boiled eggs can be added to a jar of pickled beets! Black peppercorns can be added to the pickling juice for a little bit of a spicy flavor.

Sweet and Sour Quick Pickled Beets

How to Pickle Beets

  1. Prepare beets & bake per the recipe below.
  2. Whisk together brine ingredients & bring to a boil.
  3. Cover beets with brine & refrigerate in an airtight container.


  • Keep the beets the same size so they bake at the same rate.
  • Avoid roasting them too long or they will not hold their shape when they are cut into slices.
  • Once the beets are eaten, add a few boiled eggs to the jar and let them sit for a few days for a pickled egg.

How to Store

Pickled beets taste best when they are cold so keep them in the refrigerator for up to 4 weeks. Keep them in their brine and if the beets aren’t fully covered by the brine, simply add a 1:1 ratio of vinegar to water to the jar.


  • 1 pound beets
  • 1 teaspoon olive oil
  • 1 cup water
  • ⅔ cup white vinegar or cider vinegar
  • 2 tablespoons granulated sugar or to taste
  • 1 cinnamon stick
  • ½ teaspoon table salt


  1. Preheat oven to 400°F.
  2. Cut beets in half if they’re large. Rub the skins with olive oil and place beets in a baking dish. Add ¼ cup water and cover tightly. Bake 45-60 minutes or until beets are tender.
  3. While beets are cooking, combine vinegar, water, sugar, cinnamon stick and salt in a saucepan. Bring to a boil and let boil 1 minute. Remove from the heat, discard cinnamon stick.
  4. Once beets are cool enough to handle, rub the skins to remove and slice beets into ¼” slices.
  5. Place in a jar with a tight fitting lid and pour liquid overtop. Refrigerate at least 24 hours before serving.
  6. Store in the refrigerator for up to 30 days.

Recipe Notes

Keep beets in the refrigerator up to 4 weeks.

Sweet and Sour Quick Pickled Beets

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