This pickled beets recipe is easy to make with a simple apple cider vinegar brine.Sweet and tangy, the beets are great on salads, sandwiches, and more! Jeanine Donofrio Phoebe MoorePublished Sep 10, 2026 Jump to recipe These quick pickled beets are so good that I like to eat them straight from the jar. Roasted, then pickled in a simple brine made from apple cider vinegar, water, sugar, and salt, the beets are tender, sweet, and tangy, with a sour, savory kick from garlic and mustard seeds.When I’m not snacking on them, I pile them onto salads and thinly slice them for sandwiches.

They add a bright, earthy pop that I just love.I’ve shared lots of other quick pickling recipes in the past (see these pickled red onions and dill pickles, for example), but I only recently realized I’d never shared my go-to pickled beets recipe.It follows the same basic formula I use for other pickled vegetables, but it has two key differences.

I roast the beets before pickling to concentrate their naturally sweet flavor and soften their firm texture.Unlike crunchy carrots, raw beets are a little too tough to chomp through.Plus, cooking them helps them absorb the brine.

I use a higher ratio of water to vinegar. I typically use a 1:1 ratio of water to vinegar in my pickling recipes.But I found that the apple cider vinegar here was too assertive at that level.I reduced it to create a mellower brine that would let the flavor of the beets shine through.

I also used a little ext

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