Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) small to medium beets
- 1 1/2 cups (360 ml) apple cider vinegar
- 1 cup (240 ml) water
- 2/3 cup (130 g) granulated sugar
- 1 1/2 tsp kosher salt
- Zest of 1 large orange (removed in wide strips)
- 1 cinnamon stick (about 3 in / 7 cm)
- 6 whole cloves
- 6 whole black peppercorns
- 1 bay leaf (optional)
Do This
- 1. Scrub beets, trim stems, and simmer in salted water until fork-tender, 30–45 minutes. Drain and cool slightly.
- 2. Slip skins off under cool water, trim ends, and slice beets into 1/4–1/2 inch rounds or wedges.
- 3. Wash 2 pint jars (or 1 quart jar) well in hot soapy water and keep warm.
- 4. In a saucepan, combine vinegar, water, sugar, salt, orange zest strips, cinnamon stick, cloves, peppercorns, and bay leaf. Bring to a simmer and cook 2–3 minutes until sugar dissolves.
- 5. Pack sliced beets tightly into warm jars and tuck in some of the orange zest and spices.
- 6. Pour hot brine over beets to cover, leaving 1/2 inch headspace. Cool to room temperature, then cover and refrigerate at least 24 hours before serving.
Why You’ll Love This Recipe
- Balanced sweet-tart flavor with cozy warm spices and bright citrus notes.
- Beautiful jewel-toned beets that instantly dress up salads, cheese boards, and roasted meats.
- Very forgiving recipe: easy for beginners, flexible for more experienced picklers.
- Make-ahead friendly: keeps for weeks in the fridge so you always have a special side ready.
Grocery List
- Produce: 2 lb beets, 1 large orange
- Dairy (optional for serving): Goat cheese or soft feta
- Pantry: Apple cider vinegar, granulated sugar, kosher salt, whole cinnamon sticks, whole cloves, whole black peppercorns, bay leaves (optional)
Full Ingredients
For the Beets
- 2 lb (900 g) small to medium fresh beets, preferably similar in size
- Water, for boiling
- 1 tsp kosher salt, for the cooking water
For the Sweet-Spiced Citrus Brine
- 1 1/2 cups (360 ml) apple cider vinegar (5% acidity)
- 1 cup (240 ml) water
- 2/3 cup (130 g) granulated sugar
- 1 1/2 tsp kosher salt (use less if using fine table salt)
- Zest of 1 large orange, removed in 1/2–1 inch wide strips with a vegetable peeler (avoid the white pith as much as possible)
- 1 cinnamon stick (about 3 in / 7 cm), lightly cracked if possible
- 6 whole cloves
- 6 whole black peppercorns
- 1 bay leaf (optional, for a subtle herbal note)
Optional For Serving
- Crumbled goat cheese or soft feta
- Toasted walnuts or pecans
- Fresh herbs such as parsley or dill
Step-by-Step Instructions
Step 1: Prep and Cook the Beets
Rinse the beets under cool running water and scrub them well with a vegetable brush to remove any dirt. Trim off the beet greens, leaving about 1 inch of stem attached (this helps minimize bleeding while they cook). Do not cut into the beet itself yet, or it will lose more color and juice in the water.
Place the beets in a large pot and cover with cold water by at least 1–2 inches. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, uncovered, until the beets are fork-tender in the center, 30–45 minutes depending on their size. Very small beets may be done in 25 minutes; large ones can take closer to 50 minutes. Start checking with a thin knife or skewer at around 25–30 minutes.
Step 2: Cool and Peel the Beets
When the beets are tender, drain them in a colander and run under cool water until they are comfortable to handle but still warm. Warm beets peel much more easily than cold ones.
To peel, hold a beet in one hand and gently rub the skin off with your fingers or a paper towel. The skin should slip right off. Trim off the stem and root ends. Cut the peeled beets into your desired shape: 1/4–1/2 inch thick rounds, half-moons, or wedges all work well. Try to keep pieces similar in size for even flavoring and presentation.
Step 3: Prepare and Warm the Jars
While the beets are cooking or cooling, wash your jars and lids in hot, soapy water. Rinse very well. For this amount of beets and brine, you will need either two 16-ounce (pint) jars or one 32-ounce (quart) jar.
To reduce the risk of thermal shock when adding hot brine, keep the clean jars warm by filling them with very hot tap water or placing them in a warm (not hot) oven, around 200°F (95°C). Drain just before packing the beets. This is a refrigerator pickle recipe, not a canning recipe for pantry storage, so you do not need to fully sterilize jars in boiling water, but starting with very clean, hot jars is still important for food safety and glass safety.
Step 4: Make the Sweet-Spiced Citrus Brine
In a medium saucepan, combine the apple cider vinegar, water, sugar, and kosher salt. Add the orange zest strips, cinnamon stick, cloves, black peppercorns, and bay leaf if using. Stir to moisten the sugar.
Set the pan over medium heat and bring the mixture just to a boil, stirring occasionally until the sugar and salt are fully dissolved. Once it reaches a boil, reduce the heat and let the brine simmer gently for 2–3 minutes to allow the spices and orange zest to infuse. Remove from heat but keep the brine hot until you are ready to pour it over the beets.
Step 5: Pack the Beets into Jars
Drain the warm jars if you filled them with hot water. Pack the sliced beets tightly into the jars, leaving about 1/2 inch of space at the top (headspace). Do not mash them; just nestle them close together so the jar is well filled.
As you pack, tuck some of the orange zest strips and spices (cloves, peppercorns, and the cinnamon stick broken into pieces, if you like) between the beet layers so they are evenly distributed and look attractive through the glass. This also helps ensure good flavor in every bite.
Step 6: Add the Hot Brine and Seal the Jars
Using a ladle and a small funnel if you have one, carefully pour the hot brine over the beets in each jar, dividing the liquid and remaining zest and spices evenly. Make sure the beet slices are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
Use a clean spoon or a butter knife to gently stir and release any trapped air bubbles, then top off with more brine if needed so the beets stay covered. Wipe the rims of the jars with a clean, damp cloth to remove any drips. Add the lids and screw on the bands just until fingertip-tight. Do not overtighten; they should be snug but not cranked down hard.
Step 7: Cool, Chill, and Let the Flavors Develop
Let the jars cool at room temperature until they are no longer warm to the touch, about 1–2 hours. Once cooled, transfer the jars to the refrigerator.
For the best flavor and color, let the beets pickle for at least 24 hours before serving. They will continue to deepen in color and flavor over the next 2–3 days. These are refrigerator pickles; keep them chilled and use within 3–4 weeks for optimal quality. Always use a clean utensil to remove beets from the jar to help them last longer.
Pro Tips
- Choose similar-sized beets: Beets that are roughly the same size will cook at the same rate and look more uniform once sliced and packed.
- Roasting option: For an earthier, sweeter beet flavor, you can roast the beets (wrapped in foil at 400°F / 200°C until tender) instead of boiling, then peel and proceed with the brine as written.
- Adjust the sweetness: If you prefer a less sweet pickle, reduce the sugar to 1/2 cup. For a more dessert-like, chutney-style pickle, increase the sugar to 3/4 cup.
- Slice thickness matters: Thinner slices (about 1/4 inch) will absorb the brine faster and taste pickled sooner than thick wedges. If you want to eat them the next day, go thinner.
- Not for pantry canning: This recipe is designed for refrigerator storage only. For shelf-stable canning, follow tested guidelines from a reliable source and adjust vinegar, sugar, and processing times accordingly.
Variations
- Spicier version: Add 1/4–1/2 tsp red pepper flakes or a few slices of fresh jalapeño to the brine for a gentle kick that plays nicely with the sweet and citrusy notes.
- Herb-infused beets: Slip a small sprig of fresh dill, thyme, or rosemary into each jar along with the orange zest for an aromatic, savory twist.
- Red wine vinegar twist: Substitute half of the apple cider vinegar with red wine vinegar for a slightly more robust, winey flavor that pairs especially well with roasted lamb or beef.
Storage & Make-Ahead
Store the pickled beets tightly covered in the refrigerator. They are best after at least 24 hours of pickling time and are at peak flavor between days 2 and 10, though they will keep for about 3–4 weeks if properly chilled and handled with clean utensils. The beets may gradually soften over time but will remain delicious.
These are ideal for make-ahead entertaining: prepare the recipe up to a week in advance and simply spoon the beets into a serving bowl when needed. For a simple appetizer or side, serve them cold or at cool room temperature with crumbled goat cheese, toasted nuts, and a drizzle of the bright pink brine over salads or roasted vegetables.
Nutrition (per serving)
Approximate values per 1/2-cup (about 100 g) serving of pickled beets, assuming brine is partially consumed:
Calories: ~90; Protein: 2 g; Fat: 0.5 g; Carbohydrates: 22 g; Fiber: 3 g; Sugars: 18 g; Sodium: ~350 mg. These values are estimates and will vary depending on the exact size of the beets and how much brine is consumed with each serving.
