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–+ servings
Pickled beets in an open mason jar and a small serving bowl, next to a whole beet.

Pickled Beets without Sugar Recipe

5 from 7 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Chill Time: 1 day
Total Time: 1 day 30 minutes
Serving Size: 12 ounces
Author Puja Verma
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DESCRIPTION

These quick pickled beets without sugar are tangy, naturally sweet, and made with just 4 simple ingredients. The beets are steamed until tender, then soaked in an easy vinegar brine with no added sugar. Let them pickle overnight for the best flavor. Enjoy them as a snack, side dish, or flavorful addition to salads and sandwiches.

EQUIPMENT

  • Vegetable Peeler to peel the beet
  • Kitchen Knife (sharp) to slice the beet
  • Steam basket to steam sliced beets
  • Stock pot (small) to boil water
  • Glass or small jug to make brine
  • Mason jar (12 ounce) to store pickled beets

INGREDIENTS
 
 

  • ½ cup white distilled vinegar
  • ½ cup filtered water
  • 1 teaspoon pickling salt, kosher salt, or fine sea salt
  • 200 grams beetroot (1 large sized beet) or 2-3 small beets

METHOD
 

Prep the beets

  • Peel the beets with a vegetable peeler over a parchment-lined cutting board for easy cleanup. Wear gloves to prevent staining, if desired.
  • Rinse the peeled beets under cold running water.
  • Cut into even slices, wedges, or cubes using a sharp kitchen knife.

Steam

  • Place the beets in a steamer basket over boiling water. Cover and steam for 20–25 minutes, or until fork-tender. Let cool slightly.

Make the brine

  • Meanwhile, stir together the vinegar, water, and salt until the salt dissolves. There’s no need to heat the brine.

Fill the jar:

  • Pack the beets into a clean mason jar and pour the brine over them until completely submerged.

Refrigerate

  • Seal the jar and refrigerate for at least 24 hours before serving to let the flavors develop.

Serve

  • Keep refrigerated, then serve and enjoy!

NOTES

    • Cut evenly: Keep the beet pieces similar in size so they steam evenly and pickle at the same rate.
    • Don’t overcook: Steam the beets just until fork-tender so they hold their shape and don’t become too soft in the brine.
    • Keep them submerged: Make sure the beets stay completely covered with brine while they pickle.
    • Give them time: Refrigerate for at least 24 hours before serving so the tangy flavor has time to develop.

NUTRITION

Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 207mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
Course: Condiments, Side Dish, Snack
Cuisine: American
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