This pickled beet recipe is tangy, crisp, and perfect on its own as a snack, on top of salads, as an appetizer, or on a charcuterie board.


– Beets – White Vinegar – Water – Sugar

Step-by-step instructions!

Follow our easy instructions for success!

Prep the Beets: Wash the beets thoroughly under cold running water and pat them dry with a clean kitchen towel. Skin the beets cut off the tail and the greens.


Prepare the Pickling Liquid: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes.


Pack the Jars: While the pickling liquid is simmering, pack the sliced beets tightly into clean Mason jars or airtight containers.


Pickling: Carefully pour the hot pickling liquid over the beets (and beet greens, if included), ensuring they are completely submerged. Seal the jars tightly.


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