Save money by making quick pickled beets at home! They couldn’t be easier to make and last up to 6 weeks in the fridge, so you can always have some available for a side, salad, or healthy snack! (Try them dipped in hummus!)
Pickled Beets, Carrots, & Radishes
Beets don’t get the hype they deserve. They’re nutrient powerhouses, but I know they can be a hard pill to swallow for some. Quick pickling them is a delicious way to add them to meals, without the overpowering flavor they can be known to have. I like to use gold beets, red beets, and watermelon radish (I call them my pretty pickles because of their vibrant colors!). These can be made in under 15 minutes (if your beets are already roasted) and are so delicious dipped in hummus, on salads, sandwiches, etc!
Try my original mixed quick pickled veggies here!
Why You’ll Love These Refrigerator Pickled Beets
- No canning gear required
- Naturally gluten-free and dairy-free
- Healthier than store-bought versions
- Customizable sweetness and seasoning
- Ready in hours, better after a day
- Perfect for meal prep
These beets stay tender, bright, and beautifully flavorful—all with a simple stovetop brine.
Recipe video
Ingredients You’ll Need
Scroll to the recipe card at the bottom of the post for the full steps/measurements! This recipe sticks to a simple ingredient list:
- fresh beets & radish (or just beets!)
- vinegar: white vinegar, white wine vinegar, red wine vinegar, Apple cider vinegar, rice vinegar, or a combo will work. Keep in mind red wine vinegar will create a darker brine! Use a clear vinegar if you want it to be clear/more pungent.
- water
- salt: helps add flavor and preserve the veggies.
- sweetener: this is optional but helps balance out the vinegar. I use just a touch of monk fruit to keep these sugar-free, but you can use any granulated sugar.
- whole spices (optional): you can switch up the spices you use for different veggies or use a mix. Some popular options: coriander seeds, fennel seeds, mustard seeds, celery seeds, black peppercorns, cumin seeds, dill seeds. Some stores also sell pickling spice which has a mix of great spices!
Feel free to adjust the sweetness and spices to fit your taste!
How to Make Refrigerator Pickled Beets
Scroll to the recipe card at the bottom of the post for the full steps/measurements! Just a note: Most quick pickled beet recipes require you to roast the beets prior to pickling. I personally like the beets crunchy, so I do not roast them, but i’ll leave instructions for both!
Step 1: Cook the Beets
Trim greens, leaving a small stem to prevent bleeding. Roast the beets until tender (40-60 minutes depending on size). Cool, then peel—the skins will rub right off. Note: For crunchier pickled beets, cut down the roasting time.
Step 2: Slice or Cube
Cut the beets into rounds, wedges, or cubes. Thinner slices absorb flavor faster.
Step 3: Make the Brine
In a small pot, combine vinegar, water, salt, and your sweetener of choice. Heat over medium heat until the salt dissolves. Let cool slightly.
Step 4: Pack the Jars
Place sliced beets into clean jars with garlic, peppercorns, or a bay leaf if using.
Step 5: Pour the Brine
Pour warm brine over the beets, making sure they’re fully covered. Seal the jars and let them cool on the counter before transferring to the fridge.
Step 6: Chill the pickled beets
Refrigerate at least 4 hours, but for the best flavor wait 24 hours.
FAQ’s
- How long do quick pickles last? These last 2-3 weeks in the fridge! Don’t keep them longer than that! These are not canned or intended for long-term storage, so if you want them for longer term storage, I would look into canning!
- Do I have to use sugar in quick pickle brine? You don’t have to add sugar to the pickle brine, but it does help balance out the flavor. In this recipe, we barely add any, so they do not tasste like sweet pickles! to include sugar in the quick pickle brine, but a small amount of added sugar does improve the overall flavor and balance out the acidity of the vinegars. You can use monk fruit drops as a sugar-free option!
- How to serve/eat pickled veggies? Enjoy them by themselves, use them in salads, on sandwiches, on bowls, as a side to any meal, with fries, on charcuterie boards or snack boards, or even alongside eggs! Pickles even work great on pizza, tacos, and lettuce wraps!
- Do you need to boil vinegar for pickling? You don’t have to, however I highly recommend boiling the pickling solution before using it, as it helps the flavors really come alive and blend together nicely.
How to Serve Pickled Beets
Pickled beets are incredibly versatile. They add brightness, texture, and a pop of color to anything. Try them:
- On salads
- With goat cheese, feta, or hummus
- In grain bowls
- On avocado toast
- As a snack straight from the jar
- In sandwiches or wraps
- As a tangy side for grilled proteins
Expert Tips for the Best quick Pickled Beets
- Use smaller beets for quicker cooking and sweeter flavor.
- Apple cider vinegar creates a softer, fruitier brine; white vinegar gives a sharper bite.
- Slice the beets evenly so they marinate uniformly.
- Don’t skip the chill time—flavor improves dramatically overnight.
- If you love crunch, don’t overcook the beets. Slight firmness is ideal.
More healthy recipes to try
- Quick pickled mixed veggies
- Thai crunch salad with peanut dressing
- Healthy breakfast bowls
- Salmon nourish bowl
- Copycat Sweetgreen crispy rice bowl
- Cava Harissa avocado bowl
- Cauliflower falafel hummus plate
- Vegan nicoise salad
Quick Pickled Beets & Radish
Ingredients
- 3-4 4 medium, roasted beets (or raw but read notes) *use 4 if not using the radish
- 1 large watermelon radish, peeled (optional) *use only 3 beets if using radish
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup monk fruit or granulated sweetener of choice
- 1 tsp sea salt
- 1/4 tsp ground mustard
- 5 whole black peppercorns
Instructions
- Note: If you want slightly crunchier beets, don't roast them as long. With golden beets, I just pickle them raw, but they turn out super crunchy (so definitely roast them if you don't want them extra crunchy!).
How to roast beets
- Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip.Rinse and scrub the beets under cool water (careful not to damage the skin). Rub each beet with a bit of coconut oil & sprinkle with a bit of sea salt. Place on a baking sheet and Roast at 400F until a knife or skewer slides easily to the middle of the beet, anywhere between 40 to 60 minutes. Let cool, then peel the skin off.
Quick pickled veggies
- Prepare the brine: You can make different brines for different vegetables or mix and match. You'll start by heating the water, vinegar, sweetener, and salt in a small pot on the stove. Bring to a boil, then remove from the heat.
- Prepare your jars: You'll want to use a glass jar or ceramic vessel. Place the peeled and sliced beets (and radish if using) in the jars along with any aromatics you want to use. Carefully pour the vinegar mixture over the veggies, filling the jars. It's okay if you have leftover brine – you can make another jar or just toss it.
- Let the jars come to room temperature, then seal them shut and store in the fridge. Let them marinate for at least an hour before enjoying, to really let them get that pickle flavor!
