Oh, quick pickled beets—how did I ever live without you? I still remember the first time I tried them, perched on top of a crisp summer salad at a friend’s backyard BBQ. That perfect balance of tangy and sweet, with just enough crunch to keep things interesting? Absolute magic. And the best part? They’re embarrassingly easy to make. No fancy equipment, no waiting weeks for them to ferment—just a handful of ingredients and about an hour of patience. Whether you’re topping a burger, jazzing up a grain bowl, or sneaking them straight from the jar (no judgment here), these quick pickled beets are about to become your go-to fridge staple. Trust me, once you start, you’ll wonder how you ever settled for plain old beets.

Why You’ll Love These Quick Pickled Beets

Let me count the ways these little ruby gems will steal your heart:

Speed demon: From fridge to table in barely over an hour—no patience required!
Flavor bomb: That sweet-tangy punch wakes up everything from boring salads to midnight snacks.
Kitchen chameleon: Toss ’em in grain bowls, layer on sandwiches, or serve alongside cheese—they never disappoint.
Good-for-you: Packed with nutrients and gut-friendly vinegar—virtuous eating never tasted this fun.
Meal prep MVP: Whip up a big batch Sunday and enjoy pickled perfection all week long.

Seriously, these beets are like the Swiss Army knife of condiments—always ready to save your meal from blandness.

Ingredients for Quick Pickled Beets

Grab these simple ingredients—you probably have most in your pantry already! The magic happens when these humble players come together:

2 medium beets (peeled and sliced paper-thin—about ⅛ inch thick for perfect crunch)
½ cup white vinegar (the tangy backbone—apple cider vinegar works too for a fruitier twist)
½ cup water (just plain ol’ tap water is fine here)
2 tbsp sugar (trust me, this balances the vinegar’s punch perfectly)
1 tsp salt (don’t skip—it makes all the flavors pop!)
½ tsp black peppercorns (whole, for subtle heat that won’t overwhelm)
1 bay leaf (my secret for adding earthy depth)

That’s it! See? Told you this wasn’t one of those fussy recipes with a mile-long ingredient list.

How to Make Quick Pickled Beets

Okay, let’s get these beauties pickling! Don’t let the fancy-sounding name fool you—this is one of those “set it and forget it” recipes that makes you look like a kitchen wizard with minimal effort. Just follow these simple steps, and you’ll be snacking on tangy-sweet beet perfection before you know it.

Step 1: Prepare the Beets

First things first—let’s tackle those beets. I always wear gloves (unless I want pink-stained fingers for days—learned that the hard way!). Peel them thoroughly—those skins can be tough. Now, grab your sharpest knife or, better yet, a mandoline if you’ve got one. Thin, even slices are key here—about ⅛ inch thick. Too thick, and they won’t pickle properly; too thin, and they’ll turn to mush. Pro tip: If you’re using a mandoline, watch those fingertips! I may or may not have sacrificed a nail or two to the beet gods over the years.

Step 2: Make the Pickling Liquid

Now for the magic potion! Combine vinegar, water, sugar, salt, peppercorns, and that bay leaf in a small saucepan. Bring it to a rolling boil—you’ll smell that sharp vinegar tang mellowing out as the sugar dissolves. Let it simmer for exactly 2 minutes—this helps all those flavors get friendly with each other. Careful when stirring—vinegar steam is no joke if you get too close!

Step 3: Combine and Cool

Pack those beautiful beet slices snugly into a clean jar—I like using wide-mouth mason jars so I can get my hands in there. Slowly pour the hot liquid over them, making sure every last slice is fully submerged (this is crucial—floaters won’t pickle evenly!). Let it cool on the counter until it’s room temperature—about 30 minutes. Then pop the lid on and tuck it into the fridge. The hardest part? Waiting that full hour before digging in—though I won’t tell if you sneak an early taste!

Tips for Perfect Quick Pickled Beets

After making these more times than I can count (yes, I’m obsessed), here are my hard-earned secrets:

Taste as you go: Prefer sweeter beets? Add an extra tbsp sugar. Love tang? Splash in more vinegar after cooling.
Air is the enemy: Always use airtight jars—those rubber-sealed ones keep beets crisp for weeks!
Patience pays: Though ready in an hour, they taste even better after 24 hours when flavors fully mingle.
Safety first: If liquid gets cloudy or jar puffs, toss it—better safe than sorry with pickling!

Follow these, and you’ll get perfect beets every single time.

Variations for Quick Pickled Beets

Once you’ve mastered the basic recipe, the fun really begins! Here are my favorite ways to mix things up:

Garlic lovers: Toss in 2 smashed cloves—they mellow beautifully as they pickle.
Herb garden special: A few sprigs of fresh dill or thyme make these taste gourmet.
Spice route: Swap peppercorns for mustard seeds or a pinch of red pepper flakes.
Citrus twist: Add orange or lemon zest for a bright, sunny flavor.
Sweet heat: A cinnamon stick or star anise transforms them into holiday-worthy condiments.

Honestly? The only limit is your imagination—I’ve even tossed in sliced jalapeños for a spicy kick that’s downright addictive!

Serving Suggestions for Quick Pickled Beets

Oh, where don’t these vibrant pickled beets belong? They’re like edible confetti—sprinkle them everywhere! My absolute favorite is tossing them into a grain bowl with goat cheese and walnuts, but here’s how else they shine:

Salad superstar: Instant upgrade for boring greens—especially with blue cheese and apples!
Sandwich sidekick: Pile them on turkey burgers or veggie sandwiches for a juicy crunch.
Cheese board MVP: Pair with sharp cheddar and crusty bread—total crowd-pleaser.
Breakfast twist: Surprisingly delicious with avocado toast or folded into scrambled eggs.
Quick appetizer: Skewer with mozzarella balls and basil for easy caprese-style bites.

Honestly? I’ve even eaten them straight from the jar while standing at the fridge. No shame—just pure beet bliss!

Storing and Reheating Quick Pickled Beets

Pop those beauties in the fridge right after they cool—they’ll stay crisp and delicious for up to 2 weeks (if you can resist eating them all at once!). No reheating needed—these taste best cold straight from the jar. Pro tip: Label your jar with the date so you know when to make your next batch—trust me, you’ll want to!

Nutritional Information

Per ¼ cup serving: 30 calories, 0g fat, 7g carbs (5g sugar, 1g fiber). Remember—nutritional values are estimates and vary based on ingredients used. Not bad for something this delicious!

Frequently Asked Questions

Can I use apple cider vinegar instead of white vinegar?
Absolutely! Apple cider vinegar adds a slightly fruitier flavor that pairs beautifully with the beets. Just keep the same measurements—it’s a perfect 1:1 swap. I actually prefer it sometimes for a more complex tang!

How long do quick pickled beets last in the fridge?
Properly stored in an airtight jar, they’ll stay crisp and delicious for about 2 weeks. After that, they start losing their crunch (but let’s be real—they rarely last that long in my house!).

Do I have to peel the beets?
Technically no, but I highly recommend it. The skins can be tough and earthy-tasting. Plus, peeling ensures that gorgeous color shines through in every bite!

Can I use pre-cooked beets?
You can, but fresh is best for texture. Pre-cooked beets tend to get mushy in the pickling liquid. If you must use them, reduce the vinegar bath time to just 30 minutes.

Why aren’t my beets getting that vibrant pink color?
Patience, friend! The color deepens over time. If they still look pale after a few hours, try adding a splash more vinegar—sometimes older beets need extra acid to wake up their hue.

Ready to Make Quick Pickled Beets?

What are you waiting for? Grab those beets and get pickling—I promise your taste buds will thank you! And when you do, tag me in your photos so I can see your beautiful creations. Happy pickling! Find more recipes.

1-Hour Quick Pickled Beets: Tangy Bliss in Every Bite

Author: iyma hernandes
Total Time: 1 hour 15 minutes
Yield: 1 jar 1x
Diet: Vegetarian

Print Recipe

Description

Quick pickled beets are a tangy, sweet, and easy-to-make condiment. Perfect for salads, sandwiches, or as a side dish.

Ingredients

Scale

2 medium beets, peeled and thinly sliced
1/2 cup white vinegar
1/2 cup water
2 tbsp sugar
1 tsp salt
1/2 tsp black peppercorns
1 bay leaf

Instructions

Place sliced beets in a clean jar.
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaf.
Bring the mixture to a boil, then simmer for 2 minutes.
Pour the hot liquid over the beets, ensuring they are fully submerged.
Let cool to room temperature, then cover and refrigerate for at least 1 hour.

Notes

Store in the refrigerator for up to 2 weeks.
Use a mandoline for even slices.
Adjust sugar and vinegar to taste.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Condiment
Method: Pickling
Cuisine: International

Nutrition

Serving Size: 1/4 cup
Calories: 30
Sugar: 5g
Sodium: 150mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 0.5g
Cholesterol: 0mg

Keywords: quick pickled beets, easy pickled beets, beet recipe