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completed Small Batch Pickled Beets in a small bowl and mason jar against a white. background with several ingredients in the background
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5 from 41 votes

Small Batch Pickled Beets

These Small Batch Pickled Beets are a delightful way to get all the health benefits of beets. Blend their sweet and tangy flavor with your salads, sandwiches, or side dishes. This easy refrigerator pickled beets recipe transforms earthy beets into delicious and tender slices with just 5 ingredients.
Prep Time10 minutes
Cook Time30 minutes
Refrigerate8 hours
Total Time8 hours 40 minutes
Course: Side, Snack
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 85kcal
Author: Honor

Equipment

Ingredients

  • 1 pound of beets, trimmed
  • 1 cup of apple cider vinegar
  • ½ cup of water
  • ⅓ cup of granulated sugar
  • 10 cloves of garlic
US Customary - Metric

Instructions

  • Place the beets in a large saucepan and add enough cold water to cover. Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender.
    two beets with a pot against a white background
  • Strain beets in colander and rinse with cold water until cool enough to handle.
  • Peel beets. Slice into 1/4" rounds. Place beets into a quart-size mason jar or bowl.
    process of slicing beets against a white background
  • In a large saucepan, (just use the same one — no need to wash in between) combine vinegar, water, sugar, and garlic cloves.
    jar of Small Batch Pickled Beets with a pot of ingredients in the background
  • Heat over medium until mixture starts to boil. Remove from heat and pour vinegar mixture over beets.
    Small Batch Pickled Beets in a mason jar against a white background
  • Let beets sit until they are room temperature and refrigerate overnight. Enjoy!
    completed Small Batch Pickled Beets in a small bowl and mason jar against a white. background with several ingredients in the background
  • Pickled beets should keep in the fridge for about a week.

Notes

  • Use plastic gloves and an apron when handling the beets. It's not easy to remove the juice stains from your skin or clothes, especially once they have dried out.
  • Beets come in different types and colors.  I would suggest not mixing them together in a jar as the red beet juice will affect the color of the other beets.
  • Make sure to cover all the beets: in the brine solution when transferred to a jar. This will keep it as safe from bacteria build-up as possible.
  • You can experiment with different flavor profiles: by adding other ingredients. For example, add some sliced onions and/or red pepper flakes to give it a bit of heat!

Nutrition

Calories: 85kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 63mg | Potassium: 278mg | Fiber: 2g | Sugar: 16g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
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