4 servings (serving size: about 1/2 cup)

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions.

How to Make It

Step 1

Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

Step 2

Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Ratings & Reviews

jenng315's Review

November 04, 2008
Well to be honest I don't like beets but I used this recipe to pickle beets (red and golden) from our local farmer's market and it got rave reviews! My husband, his parents and sister all LOVED this recipe. They said it was WAY better than any jarred pickled beets they've had. This is a keeper!

weaveaire's Review

September 24, 2013
I roasted the beets in foil instead of boiling. I thought the recipe was very tasty and lasts in the frig for a long time! Pretty with doing both purple and yellow beets!

GretchenMN's Review

August 03, 2009
I don't like pickled beets, but my husband loves these. The recipe is incredibly easy and you can eat the beets as soon as their chilled, no waiting days for them to "pickle".

japleve's Review

November 08, 2008
You must try this if you have ever purchased pickled beets in a jar. What an easy recipe. You will need to adapt cooking time due to size of your beets. Next time I will quarter the beets. Definitely will keep this recipe!

srwfromorange's Review

August 02, 2011
These are so pretty in the jars you dont want to eat them!!! but do, because they are also delicious. And easy. Make sure to remove the bay leaves soon after chilling.

vluzadis's Review

July 23, 2012
Very easy. I used cider vinegar since I like that flavor and it tastes great.

grandmatrish's Review

June 07, 2011
Very nice flavor and not as strong as recipe I've used in the past with cloves, cinnamon sticks and allspice. Very versatile and can easily use in a beet salad. Very easy, I just wish I would have grown more beets for this recipe. Would make great gifts.

JanShea's Review

August 16, 2011
I made these this morning and they are great and it is so easy. I do not plan to can them; we will eat them in the next few days. Should I store them in the brine or not? Any ideas on that?

Tennisashoe's Review

January 25, 2009
Easy and so much better when you make them yourself. I prefer to use a flavored vinegar though, like red wine or tarragon. I used them in a spinach, beet, feta and walnut salad. Yum!

Belladonna714's Review

May 08, 2013
Awesome pickled beets recipe! So easy & fast! I used a mix of golden, red, and candy cane beets, but these were larger than 7 per lb, so I quartered them before boiling, I have to say that I think that was un-necessary though, and wouldn't bother to do it in the future. This recipe makes me want to plant beets in my garden so that I can have an excuse to make this all the time! I would not hesitate to make these again!