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Vibrant homemade raw pickled beets are tangy, delicious, so good for you, easy to make, and ready to enjoy after a day in the refrigerator! Thinly sliced beets are covered in a hot brine of vinegars, water, salt, pickling spice, and a bit of sugar. Enjoy them on salads, sandwiches, or on their own when you’re craving superfood with a kick. When they’re gone, use the brine to make gorgeous pink pickled eggs.
Why this recipe is so great:
- Great flavor: Using a combination of vinegars with just the right amount of salt and sugar to offset the acid gives these beets amazing flavor. Add to that your custom blend of homemade pickling spice, and the end result is simply delicious.
- Amazing texture: So many pickled beet recipes require you to roast or boil the beets first. That leaves the beets very soft. When using thinly sliced raw beets, you not only retain the most nutrition, but they have a soft but slightly crunchy texture. One of the many reasons so many people love my Shredded Raw Beet Salad Recipe.
- Quick and easy: This is a quick-pickle recipe, meaning they are kept in the refrigerator and not preserved in a water bath, so the process is fast and they’re ready to eat the next day.
- Reuse the liquid: This is a dual action recipe. Once the beets are gone, throw some hard boiled eggs into that vibrant magenta colored brine for the most beautiful pickled eggs.
Ingredients needed:
Exact quantities are listed in the recipe card below, but here is a summary.
- Beets: Any kind will work but I prefer to use the most readily available red beets because of the deep color.
- Vinegar: Equal parts of apple cider vinegar and rice vinegar give the beets a wonderful flavor without overpowering them.
- Salt: Either kosher salt or pickling salt works equally well.
- Sugar: This recipe uses less sugar than other pickled beet recipes out there. The beets and apple cider vinegar already add sweetness, so not a lot of added sugar is needed.
- Pickling spice: You can buy this where canning supplies or sold, but it’s always best to make your own pickle seasoning.
How to make raw pickled beets:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Slice: Peel and thinly slice or shred the beets.
- Heat brine: Combine all of the brine ingredients and heat until salt and sugar dissolve.
- Add beets to jar: A wide mouth quart sized mason jar is recommended.
- Add brine: Pour hot brine over beets and cover with lid. Allow to come to room temperature and refrigerate.
thinly slice beets heat brine until sugar and salt dissolve add beets to mason jar pour hot brine over beets
Recipe tips for perfect results:
- Slicing: For best results, use a mandolin or food processor to thinly slice the beets. This will not only ensure consistently thin slices, but will also prevent your hands from getting stained red.
- Storage: For best results, let the beets soak in the brine overnight. You can store these raw pickled beets in the refrigerator for weeks and they will still taste great.
- Serving suggestions:
- Salads: They add great flavor to most leafy green salads. My friend Ali has a great guide on how to make an every day simple salad.
- Sandwiches: Add the beets directly to sandwiches or on the side. My latest obsession is avocado toast with a huge pile of alfalfa sprouts and a pile of these raw pickled beets.
- On their own: Craving something tart and salty? You can reach for that refrigerator pickle or eat a big bite of these.
Other great beet recipes:
Is your garden overflowing with fresh beets? I bet you didn’t know beets could be so versatile! Here are some of my favorites.
- Heart Beet Pancakes
- Beet Brownies
- Shredded Beet and Kale Salad
- Roasted Garlic Beet Hummus
- Fresh Beet Soup
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Pickled Beets
Vibrant homemade raw pickled beets are tangy, delicious, so good for you, easy to make, and ready to enjoy after a day in the refrigerator! Thinly sliced beets are covered in a hot brine of vinegars, water, salt, pickling spice, and a bit of sugar. Enjoy them on salads, sandwiches, or on their own when you're craving superfood with a kick. When they're gone, use the brine to make gorgeous pink pickled eggs.
Ingredients
- 4 medium beets stems removed, peeled, sliced extremely thin
- 1/2 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1 cup water
- 2 Tablespoons sugar
- 1 Tablespoon pickling spice
- 1 teaspoon kosher salt (or pickling salt, use more if you like them salty)
Instructions
- Remove tops from beets (either discard or throw into a smoothie). Peel beets and then slice thinly or shred. For best results, use a mandolin or food processor.
- Combine the vinegars, water, sugar, pickling spice, and salt in a small saucepan. Heat to bring to a boil and then reduce heat to low. Maintain a very gentle simmer until sugar and salt have dissolved.
- Add sliced beets to a quart sized mason jar (wide mouth is best).
- Pour the brine over the beets. Ensure that the beets are completely covered. Add enough water to bring the level up so that there is only about a half inch of head space.
- Cover jar with lid and allow to come to room temperature. When cool to the touch, transfer to refrigerator. They are ready to eat at any time, but for best results, allow beets to quick pickle overnight in the refrigerator.
Notes
- Slicing: For best results, use a mandolin or food processor to thinly slice the beets. This will not only ensure consistently thin slices, but will also prevent your hands from getting stained red.
- Storage: For best results, let the beets soak in the brine overnight. You can store these raw pickled beets in the refrigerator for weeks and they will still taste great.
- Serving suggestions:
- Salads: They add great flavor to most leafy green salads. My friend Ali has a great guide on how to make an every day simple salad.
- Sandwiches: Add the beets directly to sandwiches or on the side. My latest obsession is avocado toast with a huge pile of alfalfa sprouts and a pile of these raw pickled beets.
- On their own: Craving something tart and salty? You can reach for that refrigerator pickle or eat a big bite of these.
Nutrition
Calories: 28kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 180mg, Potassium: 148mg, Fiber: 1g, Sugar: 4g, Vitamin A: 16IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
Can I can these beets too extend shelf life?
I’m sure you can, but I’ve always pickled them fresh and kept them refrigerated. I prefer the texture of them raw.
I love pickled veggies. This pickled beets recipe is on point, and super easy to make. Perfect for sandwiches!
These add great flavor to sandwiches. Eay to make too!
This is so delish!! Thanks for sharing the recipe! It is really easy to make!