Here’s a simple, classic recipe for homemade Pickled Beets (also called pickled beetroot) – the “upgrade” many people rave about! Regular consumption of pickled beets can give your body a noticeable boost: thanks to the beets’ natural nitrates (which convert to nitric oxide for better blood flow), high antioxidants like betalains (reducing inflammation and supporting liver health), potassium, fiber, and the vinegar’s potential to help stabilize blood sugar after meals. Many report improved energy, better digestion, lower blood pressure over time, and even enhanced athletic performance or gut health (especially if naturally fermented, though this quick version is vinegar-based and still packed with benefits). It’s an easy way to “upgrade” your diet with a nutrient-dense, low-calorie snack or side!
This refrigerator-style quick pickle is ready in days, no canning required (though you can can it for longer storage). It’s tangy, slightly sweet, and perfect on salads, sandwiches, or straight from the jar.
Ingredients (makes about 4-5 pints / 2-3 large jars)
- 3-4 lbs (1.5-2 kg) fresh beets (red or mixed colors; smaller ones are best for tenderness)
- 2 cups white vinegar (or apple cider vinegar for milder tang)
- 1 cup water
- 1 cup granulated sugar (adjust to ¾ cup if you prefer less sweet)
- 2 tablespoons kosher salt or pickling salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds (optional, for extra flavor)
- Optional spices: 2-3 whole cloves, 1 cinnamon stick, sliced onion or garlic cloves, fresh dill sprigs
Step-by-Step Instructions
- Prepare the beets: Scrub the beets well under running water. Trim the tops (leave 1-2 inches of stem) and roots. Place in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 25-45 minutes until fork-tender (time depends on size). Drain and let cool slightly.
- Peel and slice: Once cool enough to handle (or run under cold water), rub off the skins – they slip right off! Slice into wedges, rounds, or cubes (about ½-inch thick). Pack tightly into clean glass jars (sterilize if canning).
- Make the brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and any optional spices. Bring to a boil, stirring until sugar and salt dissolve. Boil for 2-3 minutes, then remove from heat.
- Pickle: Pour the hot brine over the beets in the jars, making sure they’re fully submerged (leave ½-inch headspace if canning). Add optional onion slices, garlic, or dill between layers for extra flavor. Tap jars gently to remove air bubbles.
- Cool and store: Let cool to room temperature, then seal with lids. Refrigerate for at least 3-5 days for best flavor (they get better after a week!). They keep in the fridge for 2-3 months. For longer shelf-stable storage, process in a water bath canner for 30 minutes (adjust for altitude).
How to Enjoy & “Upgrade” Tips
- Eat ½-1 cup a few times a week as a side, in salads (like with goat cheese, walnuts, and greens – see photo below), on burgers, or as a snack.
- The vinegar helps with post-meal blood sugar control, while beets support heart health and reduce inflammation.
- Pro tip: If you want fermented version for probiotics, skip vinegar and use a saltwater brine – let sit at room temp 5-10 days.
