Unlock the vibrant world of pickled beets with these 20 tangy recipes perfect for every occasion! Whether you’re looking for quick weeknight sides, impressive party appetizers, or cozy comfort food additions, this collection has something for every home cook. Get ready to transform this humble root vegetable into dazzling dishes that will brighten your table and delight your taste buds—let’s dive in!
Classic Spiced Pickled Beets
Hate boring sides? These pickled beets bring the crunch and zing. Transform basic beets into tangy, spiced gems that steal the show on any plate.
Ingredients
– 2 pounds of fresh beets, peeled and sliced into ½-inch thick rounds
– 1 cup of apple cider vinegar
– 1 cup of water
– ½ cup of granulated sugar
– 1 tablespoon of kosher salt
– 1 teaspoon of whole black peppercorns
– 2 whole cloves
– 1 cinnamon stick
– A couple of bay leaves
Instructions
1. Place the peeled and sliced beets in a medium saucepan.
2. Pour 1 cup of apple cider vinegar and 1 cup of water over the beets.
3. Add ½ cup of granulated sugar and 1 tablespoon of kosher salt to the saucepan.
4. Drop in 1 teaspoon of whole black peppercorns, 2 whole cloves, 1 cinnamon stick, and a couple of bay leaves.
5. Set the saucepan over medium-high heat and bring the mixture to a boil.
6. Once boiling, reduce the heat to low and simmer for 25 minutes, or until the beets are fork-tender but still firm.
7. Remove the saucepan from the heat and let the beets cool completely in the liquid for 1 hour at room temperature.
8. Transfer the beets and pickling liquid to an airtight glass jar.
9. Refrigerate the jar for at least 4 hours before serving to allow the flavors to meld.
Forget bland pickles—these beets deliver a crisp bite with a sweet-tangy kick from the cider vinegar and warm spices. Toss them into salads for extra zing or layer on burgers to cut through richness. They’ll keep their vibrant color and crunch for weeks, making every meal pop.
Honey-Glazed Pickled Beets with Cinnamon
Honey-glazed pickled beets with cinnamon—this isn’t your grandma’s side dish. Transform humble roots into a sweet-tangy powerhouse that steals the spotlight on any plate. Get ready to pickle, glaze, and devour.
Ingredients
– 2 pounds of fresh beets, scrubbed clean
– 1 cup of apple cider vinegar
– ½ cup of honey
– 1 cinnamon stick
– A big pinch of salt
– A splash of water
Instructions
1. Preheat your oven to 400°F.
2. Wrap the scrubbed beets tightly in aluminum foil.
3. Roast the beets for 60 minutes until a knife slides in easily.
4. Let the beets cool until you can handle them safely.
5. Peel the beets by rubbing off the skins with your fingers.
6. Slice the peeled beets into ¼-inch thick rounds.
7. Combine apple cider vinegar, honey, cinnamon stick, salt, and a splash of water in a saucepan.
8. Bring the mixture to a simmer over medium heat, stirring until the honey dissolves completely.
9. Add the beet slices to the saucepan.
10. Simmer the beets for 10 minutes until they absorb the glaze and turn glossy.
11. Remove the saucepan from heat and discard the cinnamon stick.
12. Transfer the glazed beets and liquid to a glass jar.
13. Cool the beets to room temperature on your counter.
14. Refrigerate the jar for at least 4 hours before serving.
Boldly sweet with a tangy kick, these beets boast a firm-yet-tender bite that holds up beautifully in salads or as a vibrant side. Try them layered over creamy goat cheese crostini for an instant appetizer upgrade, or chop and fold into grain bowls for a burst of color and flavor that keeps every bite exciting.
Quick Refrigerator Pickled Beets
Brace yourself for the easiest pickle hack of your life. These vibrant refrigerator beets transform ordinary salads and sandwiches into flavor explosions in just 48 hours—no canning equipment required. Seriously, your future self will thank you for this jar of magenta magic.
Ingredients
– A couple of medium beets, peeled and sliced thin
– 1 cup of white vinegar
– 1 cup of water
– 2 tablespoons of granulated sugar
– 1 tablespoon of kosher salt
– A couple of whole cloves of garlic, smashed
– A small handful of whole black peppercorns
– A couple of fresh dill sprigs
Instructions
1. Peel 2 medium beets completely using a vegetable peeler, removing all skin.
2. Slice the peeled beets into uniform ¼-inch thick rounds using a sharp knife or mandoline.
3. Combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon kosher salt in a saucepan.
4. Heat the brine mixture over medium heat until it reaches 180°F on a kitchen thermometer, stirring to fully dissolve the sugar and salt.
5. Place the sliced beets, 2 smashed garlic cloves, 1 teaspoon black peppercorns, and 2 dill sprigs into a clean 1-quart glass jar.
6. Carefully pour the hot brine over the beet mixture, ensuring all beet slices are fully submerged.
7. Let the jar cool completely on the counter for 2 hours until it reaches room temperature.
8. Secure the lid tightly and refrigerate the jar for exactly 48 hours before tasting.
9. Store pickled beets in the refrigerator for up to 3 weeks, keeping them fully submerged in brine. Unlock next-level crunch by stacking these electric pink discs on avocado toast or crumbling them over goat cheese salads. The sweet-tangy brine tenderizes the beets while maintaining that satisfying crisp bite that makes burgers and grain bowls instantly Instagram-worthy.
Balsamic Pickled Beets with Thyme
A game-changing side that transforms humble beets into tangy, herb-kissed perfection. These vibrant pickled beets deliver sweet, earthy flavors balanced by balsamic’s sharp acidity—ready to elevate salads, cheese boards, or grain bowls in just days. Get ready to jar up this colorful condiment that keeps for weeks.
Ingredients
– 2 pounds of fresh beets, scrubbed clean
– 1 cup of apple cider vinegar
– ½ cup of balsamic vinegar
– ½ cup of water
– ¼ cup of granulated sugar
– 1 tablespoon of kosher salt
– 4-5 fresh thyme sprigs
– 1 teaspoon of whole black peppercorns
– 2 peeled garlic cloves
Instructions
1. Preheat your oven to 400°F.
2. Trim beet tops, leaving 1 inch of stem intact to prevent bleeding.
3. Tightly wrap beets individually in aluminum foil packets.
4. Roast beets directly on the oven rack for 60 minutes until fork-tender.
5. Carefully unwrap beets and let them cool until safe to handle—about 15 minutes.
6. Rub skins off using paper towels; the skins should slip off easily.
7. Slice beets into ¼-inch thick rounds using a sharp knife.
8. Pack beet slices tightly into a clean 1-quart glass jar.
9. Combine apple cider vinegar, balsamic vinegar, water, sugar, and salt in a saucepan.
10. Add thyme sprigs, peppercorns, and garlic cloves to the saucepan.
11. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves completely.
12. Immediately pour hot brine over beets, ensuring they’re fully submerged.
13. Tap jar gently on the counter to release any air bubbles.
14. Let jar cool completely to room temperature—about 2 hours.
15. Seal jar with a lid and refrigerate for at least 48 hours before serving. Here’s the payoff: these beets develop a firm-tender bite that holds its shape while soaking up the balsamic’s deep sweetness and thyme’s earthy notes. Heap them over whipped goat cheese crostini or fold into farro salads for an instant flavor upgrade—the ruby brine even doubles as a vibrant vinaigrette base.
Garlic and Dill Pickled Beets
Vibrant, tangy, and ridiculously easy—these pickled beets will transform your sandwich game forever. Grab those ruby roots and let’s pickle!
Ingredients
– 1 pound of fresh beets, peeled and sliced into ¼-inch rounds
– 1 cup of white vinegar
– 1 cup of water
– 2 tablespoons of granulated sugar
– 1 tablespoon of kosher salt
– 4 cloves of garlic, smashed
– A big handful of fresh dill fronds
– ½ teaspoon of whole black peppercorns
Instructions
1. Place the sliced beets in a medium saucepan.
2. Pour in 1 cup of white vinegar and 1 cup of water.
3. Add 2 tablespoons of sugar and 1 tablespoon of kosher salt.
4. Drop in 4 smashed garlic cloves, a big handful of dill fronds, and ½ teaspoon of peppercorns.
5. Bring the mixture to a boil over high heat, then reduce to a simmer.
6. Simmer for 20–25 minutes, until the beets are tender but still hold their shape (test with a fork—it should slide in easily).
7. Tip: Don’t overcook—the beets will soften more as they pickle.
8. Carefully transfer the hot beets and liquid into a clean, heatproof jar.
9. Let the jar cool completely at room temperature for about 1 hour.
10. Tip: Press the beets down with a spoon to keep them submerged in the brine.
11. Seal the jar tightly and refrigerate for at least 24 hours before eating.
12. Tip: For maximum flavor, wait 3 days—the garlic and dill will really shine.
Crunchy yet tender, these beets pack a garlicky punch with a fresh dill finish. Toss them on grain bowls, layer into grilled cheese, or simply snack straight from the jar—they’re that addictive.
Orange and Ginger Pickled Beets
Just when you thought beets couldn’t get more addictive—meet their zesty, zingy upgrade. Jazz up your condiment game with these vibrant orange-ginger pickled beets that pack serious flavor punch. Get ready to transform simple roots into tangy, crave-worthy bites.
Ingredients
– 2 pounds fresh beets, scrubbed clean
– 1 cup apple cider vinegar
– ½ cup water
– ¼ cup granulated sugar
– 1 tablespoon kosher salt
– 1 large orange, zested and juiced
– 2-inch piece fresh ginger, peeled and thinly sliced
– 1 teaspoon whole black peppercorns
– A couple of clean mason jars with lids
Instructions
1. Preheat your oven to 400°F.
2. Place scrubbed beets on a large sheet of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap tightly into a packet.
3. Roast beets for 45-60 minutes until a knife slides through easily—this deepens their sweetness compared to boiling.
4. Remove beets from oven and let cool until safe to handle, about 20 minutes.
5. Use paper towels to rub off beet skins—they’ll slip right off after roasting.
6. Slice peeled beets into ¼-inch thick rounds.
7. Combine apple cider vinegar, water, sugar, salt, orange zest, orange juice, ginger slices, and peppercorns in a medium saucepan.
8. Bring brine to a boil over medium-high heat, stirring until sugar and salt fully dissolve.
9. Reduce heat and simmer for 3 minutes to infuse flavors.
10. Pack beet slices tightly into clean mason jars, leaving ½-inch headspace.
11. Carefully pour hot brine over beets, ensuring they’re completely submerged to prevent spoilage.
12. Tap jars gently on counter to release air bubbles.
13. Seal jars with lids and let cool to room temperature.
14. Refrigerate for at least 48 hours before eating—patience rewards you with better flavor development.
Crunchy yet tender, these beets deliver sweet earthiness balanced by citrus zing and ginger heat. Toss them into grain bowls for bright acidity or layer on burgers instead of boring pickles. They’ll keep getting better for weeks—if they last that long.
Spicy Jalapeño Pickled Beets
Hear me out—these aren’t your grandma’s pickled beets. These fiery gems pack a punch that’ll wake up your taste buds and your charcuterie board. Get ready to transform basic beets into your new obsession.
Ingredients
– 2 pounds of fresh beets, peeled and sliced into ¼-inch rounds
– 4 fresh jalapeños, sliced into thin rings (keep those seeds for extra heat!)
– 1 large white onion, thinly sliced
– 2 cups of white vinegar
– 1 cup of water
– ¾ cup of granulated sugar
– 2 tablespoons of kosher salt
– 1 tablespoon of whole black peppercorns
– 2 whole bay leaves
– A couple of whole garlic cloves, smashed
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Arrange the beet rounds in a single layer on the prepared baking sheet.
3. Roast the beets for 45 minutes until they’re fork-tender with slightly caramelized edges.
4. While beets roast, combine vinegar, water, sugar, salt, peppercorns, bay leaves, and garlic in a medium saucepan.
5. Bring the brine mixture to a boil over high heat, stirring until the sugar completely dissolves.
6. Reduce heat to low and simmer the brine for 5 minutes to let the flavors meld.
7. Remove the roasted beets from the oven and let them cool until you can handle them safely.
8. Layer the cooled beet rounds, jalapeño slices, and onion slices in a clean quart-sized mason jar.
9. Carefully pour the hot brine over the vegetable layers, leaving ½ inch of headspace at the top.
10. Gently tap the jar on the counter to release any air bubbles trapped between the layers.
11. Seal the jar tightly with its lid and let it cool to room temperature on your counter.
12. Refrigerate the jar for at least 48 hours before opening to allow the flavors to fully develop.
Seriously crunchy with that perfect sweet-heat balance, these beets transform everything they touch. Toss them in grain bowls for instant elevation or chop them fine for a killer burger topping that’ll make you question why you ever settled for plain pickles.
Rosemary and Black Pepper Pickled Beets
Whip up these vibrant pickled beets that pack a serious flavor punch. Transform ordinary beets into a tangy, herb-kissed condiment that elevates everything from salads to sandwiches. Get ready to jar up some serious deliciousness.
Ingredients
– 2 pounds of fresh beets
– 1 cup of apple cider vinegar
– 1 cup of water
– ½ cup of granulated sugar
– 1 tablespoon of kosher salt
– 4 fresh rosemary sprigs
– 2 teaspoons of whole black peppercorns
– 2 peeled garlic cloves
Instructions
1. Scrub the beets thoroughly under cold running water to remove all dirt.
2. Place the cleaned beets in a large pot and cover completely with cold water.
3. Bring the water to a boil over high heat, then reduce to a simmer.
4. Cook the beets for 45-60 minutes until they’re tender when pierced with a fork.
5. Drain the hot water and immediately transfer the beets to an ice water bath to stop the cooking process.
6. Peel the beets by rubbing off the skins with your fingers—they should slip off easily.
7. Slice the peeled beets into ¼-inch thick rounds.
8. Combine apple cider vinegar, water, sugar, and kosher salt in a clean saucepan.
9. Bring the brine mixture to a boil over medium-high heat, stirring until the sugar and salt completely dissolve.
10. Add rosemary sprigs, black peppercorns, and garlic cloves to the boiling brine.
11. Simmer the brine for 2 minutes to infuse the flavors.
12. Pack the beet slices tightly into a clean quart-sized jar.
13. Carefully pour the hot brine over the beets, ensuring they’re completely submerged.
14. Let the jar cool to room temperature on your countertop for about 2 hours.
15. Secure the lid tightly and refrigerate for at least 24 hours before serving.
Keep these beauties chilled for up to 2 weeks—they get better with time as the flavors meld. The beets maintain a satisfying crunch while soaking up the rosemary’s piney notes and black pepper’s gentle heat. Toss them into grain bowls, layer on burgers, or serve alongside creamy cheeses for an instant upgrade.
Maple Bourbon Pickled Beets
Tired of boring side dishes? Transform ordinary beets into a sweet, tangy, boozy masterpiece that’ll steal the show at any gathering. These pickled beets pack serious flavor with minimal effort—your new go-to for holiday tables or charcuterie boards.
Ingredients
– 2 pounds of fresh beets
– 1 cup of apple cider vinegar
– ½ cup of pure maple syrup
– ¼ cup of bourbon
– 1 cup of water
– 1 tablespoon of whole black peppercorns
– 2 teaspoons of kosher salt
– 1 cinnamon stick
– A couple of whole cloves
Instructions
1. Preheat your oven to 400°F.
2. Scrub the beets thoroughly under cold running water to remove all dirt.
3. Trim off the beet greens, leaving about 1 inch of stem attached to prevent bleeding.
4. Wrap the beets individually in aluminum foil packets.
5. Roast the beets directly on the oven rack for 60 minutes, or until a knife inserts easily into the center.
6. Let the beets cool until they’re safe to handle, about 20 minutes.
7. Use your fingers to slip the skins off the beets—they should peel away easily.
8. Slice the peeled beets into ¼-inch thick rounds.
9. Combine apple cider vinegar, maple syrup, bourbon, water, peppercorns, salt, cinnamon stick, and cloves in a medium saucepan.
10. Bring the mixture to a boil over high heat, then immediately reduce to a simmer.
11. Simmer for 5 minutes to allow the flavors to meld together.
12. Pack the sliced beets tightly into a clean quart-sized jar.
13. Carefully pour the hot pickling liquid over the beets, ensuring they’re completely submerged.
14. Let the jar cool to room temperature on your counter, about 2 hours.
15. Screw the lid on tightly and refrigerate for at least 24 hours before serving. Nothing beats the jewel-toned crunch of these beets against creamy goat cheese or layered in grain bowls. The maple sweetness balances the bourbon kick perfectly, creating a condiment that upgrades everything from burgers to salads.
Apple Cider Vinegar Pickled Beets
Let’s transform those earthy beets into tangy, vibrant pickles that’ll make your taste buds dance. This apple cider vinegar version delivers the perfect sweet-sour crunch you’ll want to pile on everything from salads to sandwiches. Get ready to jar up some serious flavor magic.
Ingredients
– 2 pounds of fresh beets
– 1 cup of apple cider vinegar
– 1 cup of water
– 1/2 cup of granulated sugar
– 1 tablespoon of kosher salt
– 1 teaspoon of whole black peppercorns
– 2 whole cloves of garlic
– A couple of fresh thyme sprigs
Instructions
1. Scrub 2 pounds of fresh beets thoroughly under cold running water to remove all dirt.
2. Place the cleaned beets in a large pot and cover completely with cold water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 45-60 minutes until the beets are fork-tender.
4. Drain the hot water and immediately transfer the beets to an ice water bath to stop the cooking process.
5. Peel the beets by gently rubbing off the skins with your fingers—they should slip off easily after blanching.
6. Slice the peeled beets into 1/4-inch thick rounds using a sharp knife.
7. Combine 1 cup of apple cider vinegar, 1 cup of water, 1/2 cup of sugar, and 1 tablespoon of kosher salt in a saucepan.
8. Add 1 teaspoon of whole black peppercorns, 2 crushed garlic cloves, and a couple of fresh thyme sprigs to the brine mixture.
9. Bring the brine to a boil over medium-high heat, stirring until the sugar and salt completely dissolve.
10. Remove the brine from heat and let it cool for 5 minutes before pouring over the sliced beets.
11. Pack the beet slices tightly into clean glass jars, leaving 1/2-inch headspace at the top.
12. Pour the warm brine over the beets, ensuring they’re completely submerged beneath the liquid.
13. Seal the jars with lids and refrigerate for at least 24 hours before serving for optimal flavor development.
Make these pickled beets your go-to fridge staple—they develop that perfect crisp-tender texture and deep magenta hue that makes every bite pop. The apple cider vinegar brings a bright acidity that cuts through the earthy sweetness beautifully. Try them layered on avocado toast or chopped into grain bowls for an instant flavor upgrade.
Golden Pickled Beets with Turmeric
Nailed the perfect crunchy-sweet snack? Meet your new obsession. These golden pickled beets pack serious flavor and gut-friendly vibes—ready in under an hour.
Ingredients
– 3 medium red beets, peeled and sliced into thin half-moons
– 1 cup apple cider vinegar
– 1 cup filtered water
– 2 tablespoons honey
– 1 teaspoon turmeric powder
– 1 teaspoon whole black peppercorns
– 2 garlic cloves, smashed
– A big pinch of sea salt
Instructions
1. Preheat your oven to 400°F.
2. Toss the sliced beets with a drizzle of olive oil and spread them in a single layer on a baking sheet.
3. Roast for 25 minutes until tender but still slightly firm when pierced with a fork.
4. While beets roast, combine apple cider vinegar, water, honey, turmeric, peppercorns, garlic, and sea salt in a saucepan.
5. Bring the brine to a simmer over medium heat, stirring until honey dissolves completely.
6. Remove brine from heat and let it cool for 10 minutes—this prevents the jars from cracking when you pour it in.
7. Pack the warm roasted beets tightly into a clean 16-ounce mason jar.
8. Pour the cooled brine over the beets, making sure they’re completely submerged.
9. Tap the jar gently on the counter to release any air bubbles trapped between the beet slices.
10. Screw on the lid and let the jar cool to room temperature on your countertop.
11. Refrigerate for at least 4 hours before eating, though overnight develops the best flavor.
Whip these out for more than just salads. The crisp-tender texture holds up beautifully against creamy goat cheese on crostini, while the earthy sweetness with that turmeric kick makes them killer in grain bowls or as a bright side to roasted chicken.
Beet and Red Onion Pickled Salad
Kick your basic salad game to the curb. This vibrant beet and red onion situation brings the crunch, the tang, and all the wow-factor vibes. Your taste buds won’t know what hit ’em.
Ingredients
– 3 medium beets, peeled and thinly sliced
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons honey
– 1 teaspoon salt
– A couple of whole peppercorns
– A splash of olive oil
– A handful of fresh dill, chopped
Instructions
1. Preheat your oven to 400°F.
2. Toss the peeled, sliced beets with that splash of olive oil on a baking sheet.
3. Roast the beets for 25-30 minutes until they’re tender when pierced with a fork.
4. Let the roasted beets cool completely on the counter for about 15 minutes.
5. Thinly slice your red onion while the beets are cooling.
6. Combine the apple cider vinegar, water, honey, salt, and peppercorns in a small saucepan.
7. Bring the vinegar mixture to a simmer over medium heat, stirring until the honey dissolves completely.
8. Remove the saucepan from heat and let the pickling liquid cool for 10 minutes.
9. Layer the cooled beets and sliced red onion in a glass jar or container.
10. Pour the cooled pickling liquid over the beet-onion layers, making sure everything is submerged.
11. Sprinkle the chopped fresh dill over the top.
12. Seal the container and refrigerate for at least 4 hours, though overnight is even better for maximum flavor.
Really let those flavors mingle overnight for the ultimate tangy-sweet payoff. The beets stay firm with a satisfying bite while the onions transform into tender, pink-hued perfection. Serve this straight from the jar as a zesty side, or pile it high on crusty bread with creamy goat cheese for an instant flavor upgrade.
Pickled Beet and Goat Cheese Tart
Savor this stunning tart that transforms humble beets into a showstopping centerpiece. Roasted beets meet tangy goat cheese in a buttery crust that’ll have everyone asking for seconds. This vibrant dish proves vegetables can absolutely be the main event.
Ingredients
– 1 store-bought pie crust (because we’re keeping it real)
– 3 medium red beets, roasted and peeled
– 4 oz goat cheese, crumbled
– 1/2 cup heavy cream
– 2 large eggs
– 1/4 cup red onion, thinly sliced
– 1 tbsp fresh thyme leaves
– A splash of balsamic vinegar
– A couple of pinches of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch tart pan, trimming any excess dough hanging over the edges.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Blind bake the crust for 15 minutes until lightly golden—this ensures a crisp base that won’t get soggy.
5. While the crust bakes, thinly slice your roasted beets into 1/4-inch rounds.
6. In a medium bowl, whisk together the heavy cream and eggs until completely smooth.
7. Stir in the crumbled goat cheese, thyme leaves, salt, and pepper.
8. Arrange the beet slices and red onion slices in concentric circles over the pre-baked crust.
9. Carefully pour the egg and cheese mixture over the beets, making sure it distributes evenly.
10. Drizzle the balsamic vinegar over the top for that sweet-tart kick.
11. Bake at 375°F for 30-35 minutes until the filling is set and the edges are golden brown.
12. Let the tart cool for at least 15 minutes before slicing—this helps the filling set properly for clean cuts.
13. Use a sharp knife to slice into wedges, wiping the blade between cuts for neat presentation.
Fresh from the oven, this tart delivers incredible contrasts: the flaky crust shatters against the creamy, tangy filling, while the earthy beets provide sweet depth. Serve warm slices alongside a simple arugula salad, or pack cooled wedges for an impressive picnic lunch that travels beautifully.
Sweet and Sour Pickled Beet Relish
Crank up your condiment game with this vibrant sweet and sour pickled beet relish. Transform basic beets into a tangy topping that’ll make any sandwich or salad instantly Insta-worthy. This jar of jewel-toned goodness takes pantry staples to punchy new heights.
Ingredients
– 2 cups of peeled, diced beets (about 3 medium ones)
– 1 small red onion, finely chopped
– ½ cup of apple cider vinegar
– ¼ cup of granulated sugar
– 1 tablespoon of whole mustard seeds
– 1 teaspoon of kosher salt
– A couple of whole cloves
– A splash of water
Instructions
1. Combine diced beets, chopped red onion, apple cider vinegar, granulated sugar, mustard seeds, kosher salt, whole cloves, and water in a medium saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
3. Reduce heat to low and simmer for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Check that beets are tender by piercing one piece with a fork—it should slide in easily without resistance.
5. Remove the saucepan from heat and let the relish cool completely in the pan for 1 hour.
6. Transfer the cooled relish to a clean glass jar, pressing down gently with a spoon to remove air pockets.
7. Seal the jar tightly and refrigerate for at least 4 hours before serving.
Unleash this ruby-red relish on everything from grilled burgers to cream cheese-slathered bagels. The beets keep a satisfying crunch while the sweet-tangy brine clings to every bite. Try it as a unexpected topping for avocado toast or stirred into Greek yogurt for a quick dip—it’s the condiment upgrade your fridge has been waiting for.
Pickled Beet Deviled Eggs
Ditch those basic deviled eggs—these vibrant pickled beet versions will stop your party guests mid-scroll. Transform ordinary eggs into electric pink showstoppers with just one brilliant brine. Your holiday table just got its main character energy back.
Ingredients
– 6 large eggs
– 1 cup distilled white vinegar
– 1 cup water
– 1 cup sliced canned beets (with juice)
– 2 tablespoons granulated sugar
– 1 teaspoon kosher salt
– ¼ cup mayonnaise
– 1 tablespoon Dijon mustard
– A pinch of paprika for dusting
Instructions
1. Place 6 large eggs in a single layer in a medium saucepan.
2. Cover eggs with cold water by 1 inch and bring to a rolling boil over high heat.
3. Once boiling, immediately remove pan from heat, cover, and let stand for 12 minutes exactly.
4. Transfer eggs to an ice water bath and chill for 15 minutes until completely cool.
5. Gently tap each egg on counter and peel under cool running water.
6. Combine 1 cup vinegar, 1 cup water, 1 cup beets with juice, 2 tablespoons sugar, and 1 teaspoon salt in a medium bowl.
7. Submerge peeled eggs in beet brine, cover, and refrigerate for at least 8 hours or overnight.
8. Remove eggs from brine and pat dry with paper towels—they should be evenly pink.
9. Slice each egg in half lengthwise and pop out yolks into a small bowl.
10. Mash yolks with ¼ cup mayonnaise and 1 tablespoon Dijon mustard until perfectly smooth.
11. Spoon or pipe yolk mixture back into egg white cavities.
12. Lightly dust filled eggs with paprika just before serving.
Vividly pink and tangy-sweet, these deviled eggs deliver that satisfying creamy-crunchy contrast. The beet brine gives them that gorgeous jewel-toned exterior while keeping the filling classic and creamy. Stack them on a black slate board for maximum visual drama, or crumble extra beet slices over top for added texture and color pop.
Pickled Beet and Cucumber Salad
Vibrant, crunchy, and tangy—this salad brings the crunch without the fuss. Whip it up in minutes for a side that steals the spotlight. Perfect for picnics, potlucks, or just because you deserve something colorful.
Ingredients
– 2 medium beets, peeled and thinly sliced
– 1 large cucumber, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 teaspoon salt
– A pinch of black pepper
– A handful of fresh dill, chopped
Instructions
1. Peel 2 medium beets and slice them into 1/8-inch thick rounds using a mandoline for even slices.
2. Thinly slice 1 large cucumber into rounds, leaving the skin on for extra crunch and color.
3. In a medium saucepan, combine 1/2 cup apple cider vinegar, 1/4 cup water, 2 tablespoons sugar, and 1 teaspoon salt.
4. Heat the mixture over medium heat, stirring constantly, until the sugar and salt fully dissolve, about 2-3 minutes.
5. Remove the saucepan from heat and let the brine cool to room temperature, which takes about 10 minutes.
6. Layer the beet and cucumber slices in a large glass jar or airtight container.
7. Pour the cooled brine over the vegetables, ensuring they are completely submerged.
8. Sprinkle a pinch of black pepper and a handful of chopped fresh dill over the top.
9. Seal the container and refrigerate for at least 4 hours, or overnight for maximum flavor infusion.
10. Gently stir the salad before serving to redistribute the herbs and brine.
Pickle perfection! The beets soften just enough while the cucumbers stay crisp, creating a sweet-tangy bite that pairs brilliantly with grilled chicken or as a topping for avocado toast. Try it chilled straight from the jar—it’s a crunch you’ll crave.
Pickled Beet Hummus
Just when you thought hummus couldn’t get more vibrant—enter this electric pink dip that’s about to break the internet. Grab your blender and let’s make magic happen.
Ingredients
– 1 can (15 oz) chickpeas, drained but save that liquid!
– 2 medium roasted beets (about 1 cup when chopped)
– 1/4 cup tahini
– 2 big squeezes of fresh lemon juice
– 1 small garlic clove
– A generous glug of extra virgin olive oil
– A couple of ice cubes (trust me)
– A good pinch of sea salt
Instructions
1. Preheat your oven to 400°F and wrap your beets tightly in foil.
2. Roast the beets for exactly 45 minutes until a knife slides through easily.
3. Let the beets cool completely, then peel off the skins using your fingers (they’ll slide right off).
4. Roughly chop the roasted beets into 1-inch chunks.
5. Add chickpeas, tahini, lemon juice, garlic, and salt to your food processor.
6. Blend on high for 1 minute until the mixture looks crumbly.
7. While the processor is running, slowly drizzle in olive oil through the feed tube.
8. Add the chopped beets and blend for another 2 minutes until smooth.
9. Toss in 2 ice cubes and blend for 30 more seconds—this creates that dreamy creamy texture.
10. If the hummus is too thick, add 1 tablespoon of reserved chickpea liquid at a time until it reaches your desired consistency.
11. Taste and adjust salt if needed, then transfer to a serving bowl.
Heads up—this hummus stains everything pink in the best way possible. The texture is impossibly smooth with an earthy sweetness that pairs perfectly with crispy pita chips or fresh veggie sticks. Try spreading it on toast with avocado for the ultimate pink power breakfast.
Pickled Beet and Feta Stuffed Peppers
Dazzle your taste buds with these vibrant stuffed peppers that pack serious flavor. Transform ordinary bell peppers into show-stopping appetizers with just a few smart moves. Get ready for that perfect tangy-savory crunch in every bite.
Ingredients
– 4 medium bell peppers (any color you love)
– 1 cup of pickled beets, chopped small
– 1/2 cup of crumbled feta cheese
– A couple tablespoons of olive oil
– A good pinch of salt and black pepper
– A splash of red wine vinegar
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Drizzle the pepper halves with olive oil and sprinkle with salt and pepper.
4. Arrange the peppers cut-side up on a baking sheet lined with parchment paper.
5. Roast the peppers for 15 minutes until they just start to soften.
6. While peppers roast, mix chopped pickled beets, feta cheese, and chopped parsley in a bowl.
7. Add a splash of red wine vinegar to the beet mixture and stir to combine.
8. Remove peppers from oven when edges begin to curl slightly.
9. Spoon the beet and feta mixture evenly into each pepper half.
10. Return stuffed peppers to the oven and bake for another 12-15 minutes until filling is heated through.
11. Let peppers cool for 5 minutes before serving to allow flavors to meld.
12. Garnish with extra parsley if desired.
Now you’ve got these gorgeous peppers with that perfect sweet-tangy balance from the beets against the salty feta. The tender-crisp pepper shells hold everything together beautifully. Try serving them over a bed of greens for a stunning salad situation.
Pickled Beet and Walnut Pasta Salad
A pasta salad that’s anything but basic. Grab your fork for this vibrant Pickled Beet and Walnut Pasta Salad—it’s tangy, crunchy, and ready to steal the spotlight at your next potluck.
Ingredients
- 8 ounces of rotini pasta
- 1 cup of pickled beets, chopped
- 1/2 cup of toasted walnuts, roughly chopped
- 1/4 cup of red onion, finely diced
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- A pinch of salt
- A couple of fresh basil leaves, torn
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the rotini pasta and cook for 9–11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
- Drain the pasta in a colander and rinse under cold water for 1 minute to stop the cooking process—this keeps it from getting mushy.
- Transfer the cooled pasta to a large mixing bowl.
- Add the chopped pickled beets, toasted walnuts, and finely diced red onion to the bowl.
- Drizzle in the olive oil and red wine vinegar, then sprinkle with a pinch of salt.
- Toss everything together until evenly coated, using a folding motion to avoid crushing the beets.
- Let the salad sit at room temperature for 10 minutes to let the flavors meld—this step makes a huge difference in taste.
- Gently fold in the torn basil leaves just before serving to keep them fresh and vibrant.
Dive into this salad for a burst of sweet-and-sour beets against the earthy crunch of walnuts. Serve it chilled for a refreshing side, or pack it for a picnic—it holds up beautifully without getting soggy.
Pickled Beet and Avocado Toast
Y’all need to meet your new breakfast obsession. This vibrant toast combines earthy pickled beets with creamy avocado for a flavor explosion that’ll make your taste buds dance. Seriously, your morning routine just got a major upgrade.
Ingredients
– 2 slices of thick sourdough bread
– 1 ripe avocado
– ½ cup of sliced pickled beets (from the jar)
– A couple of tablespoons of crumbled feta cheese
– A big squeeze of fresh lemon juice
– A drizzle of extra virgin olive oil
– A pinch of flaky sea salt
– A few cracks of black pepper
– A small handful of microgreens
Instructions
1. Preheat your oven to 375°F.
2. Place both sourdough slices directly on the oven rack.
3. Toast the bread for exactly 8 minutes until golden and crisp around the edges.
4. While bread toasts, slice your avocado in half and remove the pit.
5. Scoop the avocado flesh into a small bowl using a spoon.
6. Mash the avocado with a fork until slightly chunky, not completely smooth.
7. Squeeze the juice from half a lemon directly over the mashed avocado.
8. Stir the lemon juice into the avocado mixture to prevent browning.
9. Remove the toasted bread from the oven using oven mitts.
10. Spread the mashed avocado evenly across both toast surfaces.
11. Arrange the pickled beet slices in a single layer over the avocado.
12. Sprinkle the crumbled feta cheese generously over the beets.
13. Drizzle about 1 teaspoon of olive oil over each toast.
14. Season with a visible pinch of flaky sea salt on each toast.
15. Add 3-4 cracks of fresh black pepper over both toasts.
16. Top each toast with a small handful of microgreens.
Zesty lemon cuts through the rich avocado while salty feta balances the sweet-tangy beets. The crisp toast provides the perfect crunch against the creamy layers. Try serving it with poached eggs for extra protein or alongside a bloody mary for the ultimate brunch vibe.
Summary
More than just recipes, this collection offers vibrant, tangy inspiration for every gathering. Whether you’re a pickling pro or just starting out, these beets will brighten your table. We’d love to hear which recipes become your favorites—drop us a comment below! If you enjoyed this roundup, please share it on Pinterest so other home cooks can discover these delicious creations too.
