Pickled beets are one of those timeless recipes that bridge generations. Whether you grew up seeing jars of deep ruby beets lined up on a kitchen shelf or you’re discovering them now as a low-carb, gut-friendly superfood, this recipe delivers bold flavor with simple ingredients.
These beets are sweet without sugar, gently spiced, and perfectly tangy. They’re ideal as a side dish, salad topper, or even a healthy snack straight from the fridge. Best of all, they’re incredibly easy to make at home and taste even better the next day.
🌱 Why Pickled Beets Are So Popular
Pickled beets aren’t just delicious—they’re nutritionally powerful:
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Rich in fiber, supporting digestion
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High in folate, important for cell health
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Contain betaines, which support liver function
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Naturally low in calories and carbs
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Great for heart health and blood circulation
🧺 Ingredients
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8 medium fresh beets
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1 cup vinegar (white vinegar or apple cider vinegar)
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¼ cup sugar substitute (Swerve, monk fruit, or erythritol blend)
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1½ teaspoons whole cloves
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1½ teaspoons whole allspice
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½ teaspoon salt
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Water (for boiling)
🔪 Step-by-Step Instructions
1️⃣ Prepare the Beets
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Scrub the beets thoroughly under running water to remove dirt.
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Trim the tops, leaving about 1 inch of stem (this helps prevent bleeding during cooking).
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Do not peel yet.
2️⃣ Cook Until Tender
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Place the beets in a large pot.
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Cover completely with water.
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Bring to a boil, then reduce heat and simmer for 25–30 minutes, or until a fork easily pierces the beet.
3️⃣ Cool, Peel & Slice
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Drain the beets and allow them to cool slightly.
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Rub off the skins using your fingers or a paper towel (they’ll slip off easily).
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Slice into rounds, wedges, or cubes—your choice.
4️⃣ Make the Pickling Brine
In a saucepan, combine:
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Vinegar
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Sugar substitute
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Whole cloves
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Whole allspice
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Salt
Bring to a boil and simmer for 5 minutes, allowing the spices to infuse the liquid.
5️⃣ Pickle the Beets
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Place sliced beets in a glass jar or bowl.
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Pour the hot vinegar mixture over the beets until fully submerged.
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Let cool slightly, then cover and refrigerate for at least 1 hour.
👉 For best flavor, refrigerate overnight.
6️⃣ Serve & Enjoy
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Drain before serving if desired.
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Serve chilled or at room temperature.
🍽️ Serving Ideas
Pickled beets are incredibly versatile:
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Toss into green salads with feta or goat cheese
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Serve alongside grilled chicken or fish
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Add to grain bowls or low-carb bowls
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Chop into deviled eggs or potato salad
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Enjoy straight from the jar as a tangy snack
🔄 Flavor Variations
Want to customize? Try these ideas:
🌿 Herb-Infused
Add:
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Bay leaf
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Fresh dill
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Thyme or rosemary
🍊 Citrus Twist
Add:
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Orange peel
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Lemon zest
🌶️ Spicy Pickled Beets
Add:
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Red chili flakes
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Sliced jalapeño
🍎 Sweeter Profile
Use:
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Apple cider vinegar
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Add a pinch of cinnamon stick
🧊 Storage Tips
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Store in an airtight glass container
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Keep refrigerated for up to 2–3 weeks
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Flavor improves over time
⚠️ This is a refrigerator pickle, not shelf-stable canning.
🧠 Nutrition Highlights (Approx. per serving)
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Calories: Low
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Carbs: Reduced (thanks to sugar substitute)
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Fat: 0g
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Fiber: High
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Vitamins: Folate, Vitamin C, Potassium
❓ Related Questions (FAQ)
❓ Do pickled beets taste earthy?
Not in this recipe. The vinegar and spices balance the earthiness beautifully, resulting in a sweet-tangy flavor.
❓ Can I use canned beets?
Yes, but fresh beets offer better texture and flavor. If using canned, skip boiling and reduce pickling time.
❓ Are pickled beets keto-friendly?
Yes—when made with sugar substitutes like monk fruit or Swerve.
❓ How long should I marinate them?
Minimum 1 hour, best after 12–24 hours.
❓ Can I reuse the brine?
You can reuse it once for fresh beets, but flavors will weaken.
❓ Why did my urine turn pink?
Completely normal! It’s called beeturia and is harmless.