Quick Refrigerator Pickled Beets: Easy, Tangy, and Packed with Seasonal Goodness

It’s root vegetable season, and I’ve been obsessed with beets lately! These quick refrigerator pickles are incredibly simple—no canning skills or fancy equipment required. With just a handful of ingredients, you can transform fresh beets into vibrant, tangy treats that are perfect straight from the jar or tossed into salads.

Beets are at their peak right now, straight from the earth and full of earthy sweetness. Fresh raw beets like these make the best starting point:

Not only are these pickles super seasonal, but beets also bring some impressive health perks to the table. They contain antioxidants like anthocyanins, the compounds responsible for that stunning red hue. Research links these powerful antioxidants to benefits like improved brain function, better heart health, and reduced inflammation—making this simple recipe a tasty way to support your wellness goals.

Whether you’re snacking on them directly, adding a pop of color and tang to your salads, or using them as a side, these quick pickled beets are a game-changer for busy weeks. Give them a try this season—you’ll be hooked!

Let me know in the comments how you like to enjoy your pickled beets! 🫙

Fresh Quick Pickled Beets Recipe

Yield: About 1 quart (4–6 servings) Prep time: 15 minutes (plus roasting) Pickling time: 24+ hours in the fridge Keeps: Up to 6 weeks refrigerated

Ingredients

For the beets:

• 4–5 medium fresh beets (about 1½–2 lbs), greens removed

• 1–2 tsp olive oil (for roasting)

• Pinch of salt

For the pickling brine:

• 1 cup apple cider vinegar (or white vinegar for a sharper bite)

• ¾ cup water

• ⅓ cup granulated sugar (adjust to ¼ cup if you prefer less sweet)

• 1 Tbsp kosher salt (or 2 tsp pickling/canning salt)

• 1 tsp whole black peppercorns

• ½ tsp mustard seeds (yellow or brown)

• Optional flavor boosters (pick 2–3):

  • 1–2 garlic cloves, lightly smashed

  • 3–4 whole cloves or allspice berries

  • 1 small red onion, thinly sliced

  • Few sprigs fresh dill or thyme

  • Pinch of red pepper flakes (for a little heat)

Instructions

1. Roast the beets (best flavor!): Preheat oven to 400°F. Scrub beets clean, drizzle with a little olive oil, sprinkle with salt, and wrap individually in foil. Roast 45–60 minutes until fork-tender (time depends on size). Let cool, then rub/peel off skins (wear gloves to avoid pink hands!). Slice into wedges, rounds, or cubes — whatever you prefer.

   (Quick alternative: Boil whole beets 25–40 minutes until tender, then peel.)

   
   

2. Make the brine: In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and any optional spices. Bring to a simmer over medium heat, stirring until sugar & salt dissolve (2–3 minutes). Remove from heat and let cool slightly (5 minutes).

   
   

3. Pack the jar: Place sliced beets (and onion/garlic/herbs if using) into a clean quart jar or heat-safe container. Pour the warm brine over the beets, making sure they're fully submerged. If needed, press down gently with a spoon.

   
   

4. Cool & refrigerate: Let cool to room temperature (about 30–60 minutes), then seal and refrigerate. They’re ready to eat after 24 hours, but the flavor peaks around day 3.

Pro tips:

• Taste the brine before pouring — adjust sweetness/tang to your liking.

• Golden beets work great too for a milder, prettier look!

• Use leftover pickling liquid for quick-pickling eggs, onions, or even cucumbers.

Let me know what you think!!

Serena