Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) golden beets, trimmed
- 1 1/2 cups water
- 1 cup white wine vinegar (5% acidity)
- 3 Tbsp granulated sugar
- 2 tsp kosher or pickling salt (non-iodized)
- 2–3 fresh thyme sprigs (plus extra for garnish)
- 1 strip orange peel (about 4 in / 10 cm, no white pith)
- 3 garlic cloves, lightly crushed
- 1 tsp black peppercorns
- Optional: 1 bay leaf, 1/4 tsp red pepper flakes
Do This
- 1. Scrub beets, trim ends, and simmer whole in salted water until just fork-tender, 25–35 minutes. Drain and cool until handleable.
- 2. While beets cook, bring water, white wine vinegar, sugar, and salt to a boil, stirring to dissolve. Add thyme, orange peel, garlic, peppercorns, and any optional spices. Simmer 2–3 minutes, then turn off heat.
- 3. Peel cooled beets by rubbing skins off with your fingers or a paper towel. Slice into 1/4-inch (6 mm) rounds or half-moons.
- 4. Pack beet slices snugly into a clean, heatproof 1-quart (1 L) jar. Tuck in thyme stems, orange peel, garlic, and bay leaf (if using).
- 5. Pour hot brine over beets, making sure they are fully submerged. Tap jar gently to release air bubbles and top up with extra vinegar or water if needed.
- 6. Cool to room temperature (about 1 hour), then seal and refrigerate at least 12 hours, preferably 24 hours, before serving.
- 7. Enjoy on salads, grain bowls, sandwiches, or snack boards. Keeps up to 3–4 weeks in the fridge.
Why You’ll Love This Recipe
- Gorgeous golden color and sunny citrus notes that instantly brighten salads, bowls, and snack plates.
- Mild, herbaceous brine with thyme and orange peel that complements beets instead of overpowering them.
- Simple, hands-off method: cook beets once, pour on a hot brine, and let the fridge do the rest.
- Great make-ahead staple to keep in the refrigerator for quick flavor boosts all week.
Grocery List
- Produce: Golden beets, fresh thyme, orange (for peel), garlic, optional fresh bay leaf.
- Dairy: None.
- Pantry: White wine vinegar (5% acidity), granulated sugar, kosher or pickling salt, whole black peppercorns, optional red pepper flakes.
Full Ingredients
For the Beets
- 1 lb (450 g) golden beets (about 3–4 medium), scrubbed and trimmed
- 1 tsp kosher salt (for beet cooking water, not the brine)
For the Thyme–Orange Pickling Brine
- 1 1/2 cups water
- 1 cup white wine vinegar (5% acidity)
- 3 Tbsp granulated sugar
- 2 tsp kosher or pickling salt (non-iodized; do not use table salt)
- 2–3 fresh thyme sprigs, plus more for garnish if desired
- 1 wide strip orange peel, about 4 in (10 cm) long, removed with a vegetable peeler (avoid the white pith)
- 3 garlic cloves, lightly crushed with the side of a knife (skins removed)
- 1 tsp whole black peppercorns
- 1 small fresh bay leaf (optional but nice)
- 1/4 tsp red pepper flakes (optional, for a gentle warmth)
Equipment
- Medium saucepan (for cooking beets)
- Small saucepan (for brine)
- Cutting board and sharp knife
- Vegetable peeler
- Slotted spoon or tongs
- 1 heatproof glass jar, about 1 quart (1 L) capacity, with tight-fitting lid (Mason or Weck style)
Step-by-Step Instructions
Step 1: Cook the Golden Beets Until Just Tender
Scrub the golden beets well under cool running water to remove any dirt. Trim off the leafy tops and root tips, but keep the beets otherwise whole. Leaving them intact helps preserve their color and sweetness.
Place the beets in a medium saucepan and cover with at least 2 inches (5 cm) of cool water. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until the beets are just fork-tender in the center, 25–35 minutes, depending on size. You should be able to pierce them with a knife, but they should not feel mushy.
When done, drain the beets and let them cool until they are comfortable to handle, about 10–15 minutes. You can speed this up by rinsing briefly with cool water.
Step 2: Make the Thyme–Orange Brine
While the beets cook or cool, prepare the brine. In a small saucepan, combine 1 1/2 cups water, 1 cup white wine vinegar, 3 tablespoons granulated sugar, and 2 teaspoons kosher or pickling salt. Stir to dissolve the sugar and salt.
Set the pan over medium-high heat and bring the mixture just to a boil, stirring occasionally. Once it reaches a boil and the sugar and salt are fully dissolved, add the thyme sprigs, orange peel strip, crushed garlic cloves, black peppercorns, bay leaf (if using), and red pepper flakes (if using).
Reduce the heat and let the brine simmer gently for 2–3 minutes. This infuses it with the thyme, citrus, and garlic without dulling their flavors. Turn off the heat and let the brine sit while you slice the beets. It should remain hot when you pour it over the beets.
Step 3: Peel and Slice the Beets
Once the beets are cool enough to handle, peel them. The skins should slip off easily; you can rub them off with your fingers or with a paper towel. If any spots are stubborn, use a vegetable peeler or paring knife to remove them.
Slice the peeled beets into 1/4-inch (6 mm) rounds. For larger beets, you may want to halve or quarter the rounds into half-moons or wedges so they are bite-sized and easier to layer in the jar. Aim for even thickness so they pickle at the same rate and look attractive in the jar.
Step 4: Pack the Beets and Aromatics into the Jar
Place your clean, heatproof 1-quart (1 L) jar on a folded kitchen towel (this helps prevent heat shock when adding hot liquid). Pack the sliced beets into the jar, stacking them snugly but without crushing. Leave about 1/2 inch (1.25 cm) of headspace at the top.
Using tongs or a slotted spoon, fish the thyme sprigs, orange peel, garlic cloves, bay leaf, and peppercorns out of the brine and tuck them artfully among the beet slices. This not only distributes flavor but also makes the jar look beautiful and inviting.
Step 5: Pour the Hot Brine Over the Beets
Carefully pour the hot brine over the beets, making sure all slices are submerged. Pour slowly to give the liquid time to settle around the beets. If needed, gently tap the jar on the counter or slide a clean butter knife or chopstick down the sides to release any trapped air bubbles.
If the brine does not quite cover the beets, top up with a little extra vinegar or hot water (maintaining a mostly vinegar-and-water balance) until they are fully covered. Leave about 1/4 inch (6 mm) of headspace at the top of the jar so it can seal comfortably.
Step 6: Cool, Chill, and Let the Flavors Develop
Let the jar stand at room temperature, uncovered or loosely covered, until it has cooled to room temperature, about 1 hour. Once cool, wipe the rim, seal the jar with its lid, and transfer to the refrigerator.
Allow the beets to pickle for at least 12 hours before eating, though 24 hours will give you a fuller thyme–orange flavor and a more pronounced tang. The beets will continue to deepen in color and flavor over the next few days.
Serve your pickled golden beets straight from the fridge as a bright accent on salads, grain bowls, toasts, cheese boards, or alongside roasted meats and vegetables.
Pro Tips
- Choose similar-sized beets: Beets that are roughly the same size will cook at the same rate, so you avoid some pieces turning mushy while others stay too firm.
- Do not skip the cooling step: Pouring hot brine into a cold jar can cause it to crack. Either warm the jar with hot tap water first or let the jar and beets be at room temperature before adding the brine.
- Adjust sweetness and tang: For a sweeter pickle, add up to 1 more tablespoon sugar. For a sharper pickle, reduce the water by 1/4 cup and increase vinegar by 1/4 cup.
- Keep everything submerged: Beets exposed to air can discolor or spoil faster. If slices float, place a small piece of parchment or a food-safe weight on top to keep them under the brine.
- Use non-reactive cookware: Cook the beets and brine in stainless steel, glass, or enamel cookware. Aluminum can react with vinegar and affect both color and flavor.
Variations
- Rosemary–Citrus Beets: Swap the thyme for 1 small sprig of fresh rosemary. Keep the orange peel or add a second strip for extra citrus aroma.
- Spiced Golden Beets: Add 2–3 whole cloves, 3 allspice berries, and a small cinnamon stick to the brine for a warmer, more aromatic profile that is wonderful in winter salads.
- Honey-Sweetened Version: Replace the granulated sugar with 3 tablespoons mild honey. Add it after you remove the brine from the heat and stir until fully dissolved.
Storage & Make-Ahead
These pickled golden beets are designed as a quick (refrigerator) pickle, not a shelf-stable canned product. Once cooled and refrigerated, they will keep for 3–4 weeks as long as they remain fully submerged and you use a clean utensil each time you remove some from the jar.
You can easily double or triple the recipe as long as you scale all ingredients proportionally and use additional jars. Make a batch at the start of the week and use it to dress up grain bowls, green salads, sandwiches, tacos, or charcuterie and cheese boards.
Nutrition (per serving)
Approximate values for 1 serving (about 1/2 cup beets and some brine): 50 calories; 0 g fat; 12 g carbohydrates; 1 g fiber; 10 g sugars; 1 g protein; 230–260 mg sodium. Actual values will vary based on the specific brands of vinegar and salt used and how much brine is consumed.
