Quick Pickled Beets: Easy, Sugar-Free, No Fuss
Serving Size: 12 ounces
DESCRIPTION
These quick pickled beets are tangy, vibrant, and ridiculously easy to make with just a handful of simple ingredients. I peel, slice, and steam the beets before covering them in a zesty vinegar brine for that perfect balance of sweet and sour. They’re a healthy, sugar-free treat that you can snack on straight from the jar, toss into a beet salad, or serve as a no-fuss side dish. Honestly, once you try them, you’ll wonder how your fridge ever survived without a jar of these beauties.
EQUIPMENT
- 1 Mason Jar
INGREDIENTS
- ½ cup white distilled vinegar
- ½ cup filtered water
- 1 teaspoon pickling salt, kosher salt, or fine sea salt
- 1 whole beetroot (large size) 2 or 3, if small in size
METHOD
- Peel, wash and slice the beets as your prefer. I prefer to slice them straight cut-rectangular or wedges, but some prefer rounds, or cubes.
- Place the sliced beets into a steam basket. Steam them over boiling water for 25-30 minutes, or until they're fork-tender. Once they're done, take them off and let them cool down for a few minutes till they are easy to handle.
- While the beets are cooling, mix the vinegar, water, and salt together in a separate cup. Note: You can heat the brine on a low to dissolve the salt, but this isn't necessary.
- Place the cooled beets into a clean mason jar. Pour the brine over the beets, making sure they are fully submerged. Secure the lid tightly and give the jar a good shake.
- Store the pickled beets in the refrigerator. Wait at least 24 hours before you eat them to let the flavors meld.
- Enjoy your quick pickled beets!
NOTES
- Peel before or after cooking – I peel my beets before steaming to save time, but many people wait until after cooking because the skins slip off easily. Both ways work!
- Protect your hands and cutting board – Beets stain everything, so slip on disposable gloves and lay down parchment paper to avoid a red mess.
- Shape it your way – Slice into rectangles, rounds, or even pickle whole baby beets. Different cuts change both texture and look.
- Choose your vinegar wisely – White distilled vinegar gives the brightest color, while apple cider vinegar adds a hint of sweetness. Both are great options.
- Don’t skip the salt – Salt isn’t just for flavor—it helps preserve the beets and keeps the brine safe.
- Reuse that steaming liquid – Instead of tossing it, use the beet-steamed water in your brine for an extra boost of color and flavor.
- Golden or Chioggia beets – These can be pickled too! Golden beets taste milder, while Chioggia (striped) beets look gorgeous in the jar.
- Pre-cooked shortcut – If you’re short on time, grab pre-cooked beets from the store, slice them, and drop them into the brine.
NUTRITION
Calories: 2kcal | Carbohydrates: 0.004g | Sodium: 1mg | Potassium: 0.2mg | Sugar: 0.004g | Calcium: 1mg | Iron: 0.003mg
Tried this recipe?Let us know how it was!