I love pickled vegetables especially beet pickles and pickled onions. They go really well as an accompaniment to your food.
They also taste great in wraps and sandwiches just like gherkins or pickled jalapenos.
Here, I am sharing the recipe for quick pickled beets. I used the exact same method for pickling carrots too.
It adds a tart, spicy hint to veggies that is delectable.
This pickled beetroot can be easily kept in the fridge for a couple of weeks. The taste matures as you keep longer.
You may also like: Pickled jalapenos, air fryer carrots, mango pickle, lemon pickle.
Beets: Choose fresh beets. Peel them and slice them into cubes, cubes or slices for pickling.
Vinegar: I have used apple cider vinegar here. But the plain white vinegar or balsamic vinegar also works well.
Spices: You can whole spices like peppercorns, bay leaf, whole coriander seeds here. You can also use fresh herbs like chopped dill.
I have used cayenne, pink salt, salt and sugar for flavor here.
How to Make Pickle Beetroot with Vinegar
Peel beetroot. Cut it into batons. Make sure to cut them into uniform size.
You can also slice them or cut into smaller cubes.
Mix together vinegar, water with salt, pink salt and sugar.
Mix it well till the sugar dissolves.
You can also alternatively heat water. Add salt and sugar and heat till sugar dissolves.
Turn off the gas and then add vinegar. Your pickling liquid is now ready.
Add pickling liquid along with whole spices to the beet batons. Make sure that your pickling liquid fully submerges the beet batons.
Keep the pickle in a clean, sterilized glass jar. I have used a mason jar here. Close the lid well.
Refrigerate for a couple of hours. Your pickle is ready to eat. The flavor gets deeper as you keep for more time.
1. Side: These pickled beets go very well as a side to any meal.
2. In salads: I love the burst of flavor and color these pickled beets provide in any salad. They are crunchy too.
3. In sandwiches, tacos or wraps: Pickles bring the much needed tart and crunch to any sandwiches, tacos or wraps.
1. This recipe is how to make pickled beetroot with vinegar easily at home. Cut beets in similar shape.
2. You can add vinegar solution to beets and leave them in the fridge for 6-8 hours for refrigerator pickled beets.
3. Add any herbs or spices of choice. You can add a few cloves of garlic, some peppercorn or chopped dill to the pickles for enhanced flavor.
4. You can try other vinegars like apple cider vinegar or balsamic vinegar. The taste will be slightly different.
5. Do not keep these pickles for too long. I generally make smaller batches that get over within two weeks to a month. The tart flavor deepens as time progresses.
6. This easy pickled beets is a perfect recipe to try for even novices.
7. You can make pickled carrots using the same recipe.
I find beetroots not very tasty as salad hence I prefer to consume them in this manner which makes them tastier.
Let me know if you try this recipe. I also request you to leave a star rating for this.
Here's the recipe card:
📖 Recipe Card
Pickled Beets Recipe
- 2 beetroot peeled and cut into strips or cubes
- ½ cup vinegar
- ½ tsp. Himalayan pink salt
- ½ tsp. salt
- 1 tsp. cayenne or chilli flakes optional
- ½ tsp. sugar to balance out the tartness
- 1 tsp. chopped dill optional
- 1 tsp. peppercorns
- ½ cup water
- Peel beetroot. Cut them into batons or cubes. Take beetroot strips in a bowl.
- To prepare the pickling liquid, mix together, vinegar, water, salt, pink salt and sugar. Mix well till sugar dissolves.
- You may also heat water. Add salt and sugar and heat till it dissolves. Then turn off heat. Add vinegar to it. Your pickling liquid is ready.
- Take beet batons in a bowl. Add pickling liquid along with peppercorns and cayenne (optional) to the bowl.
- Keep them soaked for 2-3 hours in fridge. Pickled beet is ready to be consumed.
- You can also refrigerate after placing in a clean, sterilized jar along with an air tight cap and consume after 6-8 hours.
If you liked this recipe, I request you to leave a star * rating. Thanks.
I love the crunchy texture of beetroot in salads. I like the flavour of dill too - that's soya leaves, right? This is a recipe I'll try soonest.
You are super quick. 🙂 Yes dill is soya ka saag. Let me know if you like it.
Shilpa Gupte says
I LOVED IT!
And, I am definitely going to make it, as well as the pickled carrots. Just reading the recipe made my mouth water!
Thank you so much, Rachna!
So happy. You will love it and it's no work at all. 🙂 My younger son and I keep chomping on these.
Kala Ravi says
I don’t like beetroot much and this sounds like a great way to add it to my food. Easy too!
Me too. Hope you like it.
Soumya Prasad says
I love beetroot in any form! It was such a healthy and delicious vegetable. I have a doubt regarding this recipe. My husband hates fermented smells so cannot stand vinegar. Is there a way I can replace it with lemon juice in this recipe? Will it give the same effect and crunch to the vegetable?
Actually this does not smell at all. The vinegars these days are not strong smelling. You can replace with lemon juice but the effect won't be the same. It will get soggy instead of crunchy.
Can we add Mint in it replacing dill?
You can though I have never tried it.
Shilpa Garg says
Pickled beetroot sounds really interesting and easy. I am definitely trying this out considering that the only way I eat beetroot is as a salad. Thanks for sharing this tangy way of having beetroot!
Me too. Most days, I eat beetroot only like this though there is a recipe I tried with beetroot which the husband enjoyed.
Parul Thakur says
I have never developed a taste for pickled veggies but I can try. Also, can I use this over a long time?
Also, I like that your recipes are possible to try 🙂 Thanks for sharing!
This one tastes good. You can use this over a period of 2 weeks. I had kept mine in the fridge for that much time. And you can try out this recipe with just one beetroot for the first time to check if you like the taste. Just halve all the ingredients.
You are most welcome. I don't like slogging in the kitchen either. 🙂
Roshan Radhakrishnan says
We used to have a version of this served with Arabian food like shawarmas, hummus and pita bread. They are lovely with that mix of tangy, vinegary feel 🙂
I have tasted it. It is really good in shawarma.
I am trying this today Rachna. Thanks for the recipe.
Wow what a healthy way to make pickle.must try recipe.
Such a simple recipe! Will definitely be trying this out. I am also a lover of all the pickles!
Thanks Emmeline. Glad to know that you liked the recipe.
Lata Lala says
I am definitely going to make it, as beets are my favorite. It's so easy to make with minimal ingredients. Drooling here
Thanks Lata. Yes, it is a super easy recipe.
We have loads of beetroot growing, and I was just going to roast it for salads. But this looks like a great way to use it.
That's nice. Yes, try it this way. I am certain you will like it.
Sandhya's Kitchen says
Love Instant Beet Pickle to serve with roti and curry. These are so easy and delicious.
Thanks Sandhya. Yes, they are very tasty.
Lisa Kommer says
You’re the best, I just ran across your weblog and wanted to say that I’ve truly enjoyed browsing your blog posts. I have subscribed to your feed and I hope you write again very soon!
Thank you so much Lisa!
This is such a delicious way to pickle your veggies!
This was so delicious Rachna. I skipped the dill as I didn’t have any at hand but absolutely loved it. I served it with our lunch thali was it was a hit.
Thank you so much, Shilpa. Glad you liked it.
Love these quick pickled beets! The spice you added here is wonderful. I’ll be making these again!
Looove pickled beets! But some are too vinaigrey so I'm so happy to see these! they're just right!
Thank you Jenn!
I often made the beets in accordance to an old Icelandic I know, but I never tried such a combination of flavours until I tasted yours! Very well season, and I love how it maintained the texture
Glad to hear, Ksenia!