Old-Fashioned Pickled Beets Recipe ❤️🥫

Sweet, Tangy, and Full of Traditional Flavor!

If you love the earthy sweetness of beets combined with a tangy vinegar brine and warm spices, these homemade pickled beets are a recipe worth saving!

Made with fresh beets, apple cider vinegar, onion, cinnamon, and cloves, this simple recipe transforms ordinary beets into a flavorful side dish that pairs beautifully with everyday meals.

Pickled beets are wonderful served alongside roasted meats, sandwiches, salads, or a traditional home-cooked dinner. You can also add them to a relish tray or enjoy a few slices straight from the refrigerator.

The best part? You don’t need complicated ingredients or special cooking skills to make them.

This recipe is designed for refrigerator pickles. It is not a shelf-stable canning recipe. If you want to store pickled beets in your pantry without refrigeration, you’ll need a tested recipe with the appropriate vinegar concentration and processing instructions.

Let’s get started!

Recipe Information

Preparation time: 15 minutes
Cooking time: 30–50 minutes
Cooling and chilling time: At least 4 hours
Total time: Approximately 5 hours
Yield: Approximately 2–3 cups, depending on the size of the beets
Difficulty: Easy
Storage: Refrigerator

Ingredients

2 pounds fresh beets, trimmed and scrubbed
1 cup apple cider vinegar labeled as 5% acidity
½ cup water
1 teaspoon salt
½ small onion, thinly sliced
1 cinnamon stick
4 whole cloves

Optional additions:

1–2 tablespoons sugar for a sweeter flavor
A few whole black peppercorns for extra spice

The optional sugar is not necessary, but it can balance the earthy flavor of the beets and the acidity of the vinegar.

Instructions

Step 1: Prepare the Beets

Wash the beets thoroughly under running water to remove dirt.

Trim the leafy tops, leaving approximately 1 inch of the stems attached. Leave the roots intact as well.

Keeping some of the stems and the roots attached while cooking can help reduce the amount of color that escapes into the cooking water.

Place the beets in a large saucepan and cover them with water.

Bring the water to a boil, then reduce the heat and simmer until the beets are tender.

Depending on their size, this usually takes approximately 30–50 minutes. Smaller beets may cook faster, while larger ones may need additional time.

To check for doneness, insert a thin knife into the center of a beet. It should slide in easily.

Step 2: Cool and Peel the Beets

Drain the cooked beets and allow them to cool until they are comfortable to handle.

Rub the skins gently with your fingers or a paper towel. The skins should slip off relatively easily.

Trim away the remaining stems and roots.

Cut the beets into slices or bite-sized wedges, depending on your preference.

For a traditional appearance, slice them into rounds approximately ¼ inch thick.

Set the prepared beets aside while you make the pickling liquid.

Step 3: Prepare the Pickling Brine

In a saucepan, combine:

1 cup apple cider vinegar
½ cup water
1 teaspoon salt
1 cinnamon stick
4 whole cloves
Optional sugar, if desired

Stir to dissolve the salt and sugar, if using.

Bring the mixture to a gentle boil, then reduce the heat and simmer for approximately 3–5 minutes.

This allows the cinnamon and cloves to release their warm, aromatic flavors into the vinegar.

The resulting brine should smell pleasantly tangy, with a subtle hint of spice.

Step 4: Add the Onion

Add the thinly sliced onion to the hot brine.

Simmer for another 2–3 minutes, just until the onion begins to soften slightly.

The onion adds a mild savory sweetness that complements the beets.

If you prefer a stronger onion texture, you can add the onion directly to the jar instead of simmering it.

Step 5: Pack the Beets Into a Jar

Wash a suitable glass jar and its lid thoroughly with hot, soapy water, then rinse well.

Place the sliced beets into the jar, arranging them neatly without crushing them.

Pour the hot pickling liquid and onion over the beets.

Add the cinnamon stick and cloves if you want to keep the spices in the finished pickle.

Make sure the beets are covered by the liquid.

If your brine doesn’t cover the beets, use a clean jar that fits the quantity more closely rather than improvising additional vinegar and water in an unmeasured ratio.

Leave a little space at the top of the jar so the contents don’t spill.

Step 6: Cool and Refrigerate

Allow the jar to cool briefly, then refrigerate it promptly.

Do not leave the cooked beets sitting at room temperature for an extended period.

For food safety, refrigerate cooked foods within two hours, or within one hour if the surrounding temperature is above 90°F (32°C).

Keep the beets refrigerated at 40°F (4°C) or below.

Step 7: Let the Flavors Develop

Although the beets can be eaten once chilled, they taste better after the vinegar and spices have had time to penetrate the slices.

For the best flavor, allow them to chill for at least 24 hours before serving.

The longer they sit in the refrigerator, the more the flavors will mingle.

Always use a clean utensil when removing beets from the jar.

How to Store Homemade Pickled Beets

Because this recipe has not been tested for shelf-stable canning, it should be treated as a refrigerator pickle.

Store the beets in a clean, covered container.
Keep them refrigerated at 40°F (4°C) or below.
Keep the beets submerged in the brine.
Use a clean utensil each time you serve them.
For best quality, aim to consume them within approximately 2–3 weeks.

Discard the beets if you notice mold, unusual bubbling, a slimy texture, or an unpleasant odor.

Important: Do not store these jars in a pantry or cupboard at room temperature. Simply pouring hot vinegar over cooked beets and closing the jar does not make them safe for long-term pantry storage.

If you want to preserve beets for the winter, choose a tested pickled-beet canning recipe from a reliable food-preservation authority and follow its exact ingredients, jar sizes, and processing instructions.

What Do Pickled Beets Taste Like?

These pickled beets have a wonderful balance of flavors.

The beets provide an earthy sweetness, while the apple cider vinegar adds a sharp, tangy note.

The cinnamon brings gentle warmth, and the cloves contribute a fragrant, slightly spicy flavor.

The onion rounds everything out with a mild savory taste.

If you prefer sweeter pickles, add a little sugar. If you like a sharper vinegar flavor, the original recipe is a good starting point.

What to Serve With Pickled Beets

Pickled beets are surprisingly versatile. Here are a few delicious ways to enjoy them.

1. Alongside Roasted Meat

Serve them with roasted chicken, beef, pork, or lamb. Their tangy flavor complements rich, savory dishes.

2. In a Fresh Salad

Add sliced pickled beets to a green salad with lettuce, cucumber, red onion, and a simple vinaigrette.

3. With Sandwiches

Serve them alongside grilled cheese, cold-cut sandwiches, or roasted vegetable sandwiches for a refreshing contrast.

4. With Potatoes

Pickled beets pair beautifully with boiled potatoes, roasted potatoes, or a simple potato salad.

5. On a Relish Tray

Arrange them with pickles, olives, sliced onions, and other chilled vegetables for an attractive appetizer platter.

6. Straight From the Jar

Sometimes the simplest option is the best! A few chilled beet slices make a flavorful addition to lunch or dinner.

Tips for Perfect Pickled Beets

Choose firm beets. Fresh beets with smooth skins and no soft spots generally produce the best texture.

Cook them until tender. Undercooked beets can be unpleasantly firm, while overcooked beets may fall apart when sliced.

Use vinegar labeled as 5% acidity. The acidity of the vinegar matters for a reliable pickling recipe.

Slice the beets evenly. Uniform slices help the brine flavor them consistently.

Don’t skip the chilling time. The flavors develop as the beets rest in the refrigerator.

Experiment with sweetness. A small amount of sugar can balance the tanginess if you prefer a sweeter pickle.

Use appropriate food-storage practices. Keep the finished beets refrigerated and never assume a sealed jar is automatically shelf-stable.

Frequently Asked Questions

Do I have to peel the beets before cooking?

No. It’s generally easier to cook the beets with their skins on and peel them afterward.

Can I use white vinegar instead of apple cider vinegar?

Apple cider vinegar provides a slightly fruity flavor, while white vinegar has a cleaner, sharper taste. For this refrigerator recipe, you can use white vinegar labeled as 5% acidity if you prefer.

For shelf-stable canning, use only the vinegar specified in a tested recipe.

Can I make pickled beets without sugar?

Yes! The recipe works without added sugar. The beets have their own natural sweetness, while the vinegar and spices provide the tangy flavor.

How long before I can eat them?

You can eat them once they’re chilled, but waiting approximately 24 hours allows the flavors to develop more fully.

Can I use canned beets?

You can use plain, commercially canned beets to make a quick refrigerator version. Drain them and follow a suitable refrigerator-pickle recipe, keeping the finished product refrigerated. The texture may be softer than that of freshly cooked beets.

Can I use this recipe for water-bath canning?

No—not as written. The ingredient proportions and preparation method have not been validated for shelf-stable canning. Use a tested pickled-beet recipe with precise vinegar proportions and processing instructions if you want to store jars at room temperature.

Final Thoughts ❤️

Homemade pickled beets are a delicious way to enjoy a classic combination of earthy beets, tangy vinegar, sweet onion, and aromatic spices.

This simple refrigerator recipe is easy to prepare, requires only a handful of ingredients, and makes a wonderful addition to everyday meals.

Whether you serve them with roasted meat, add them to salads, or enjoy them straight from the refrigerator, these colorful pickles bring a little extra flavor to the table.

And the cinnamon and cloves give them that comforting, old-fashioned touch!

Have you ever made homemade pickled beets? ❤️

Do you prefer them sweet, tangy, or loaded with spices?

Share your favorite way to enjoy pickled beets in the comments below! 🥫🌿