Easy Pickled Beets Recipe: 6 Ways to Flavor Pickled Beets

Pickled beets are fresh beets preserved in a pickling liquid that gives them a sweet and sour flavor. The pickling process can also change the original texture of the beets and extend their shelf life. You can eat pickled beets as an appetizer with other pickled vegetables on crackers, or atop a creamy element like creme fraiche or cream cheese with chives. You can also serve pickled beets as a side dish, such as for pierogi, schnitzel, or chicken kiev.

Vinegar is the most common flavoring pickling liquid, but you can use other ingredients to flavor the beets. Achieve different flavors by adding other ingredients to a standard recipe. Here are several flavoring options:

1. 1. Apple cider vinegar: Although white vinegar is the most common pickling liquid, you can replace it with apple cider vinegar or use a combination of the two. As long as the vinegar you use is at least five percent acid, it will work for pickling beets
2. 2. Cinnamon stick: Similar to peppercorns, cinnamon sticks will add a warm, spicy element to a briny mixture. Cinnamon pairs well with other root vegetables, so it pairs well with beetroot, too.
3. 3. Red onion: Almost any pickling recipe will call for savory red onion, whether you’re making pickled green beans, bread and butter pickles, or other pickled veggies.
4. 4. Whole cloves and allspice: A pickling spice blend typically includes bay leaves, whole allspice, coriander seeds, whole cloves, and red pepper flakes for a sweet and savory taste profile. Try using just clove and allspice for a nice bite plus a little warmth and pepperiness.
5. 5. Whole peppercorns: Whole black peppercorns are a common ingredient in pickling liquids. They work especially well with pickled beets because beets are slightly sweet. Peppercorns can add spice and balance out any sweet flavors in the pickling liquid.
6. 6. Wine vinegar: You can try adding a wine vinegar—such as red wine vinegar, white wine vinegar, or rice wine vinegar—to your vinegar base for a slightly tangier or slightly sweeter variation. Make sure the total amount of vinegar in your recipe stays the same—beyond that, you can mix and match the vinegars to your liking.

There are two main methods for pickling and storing pickled beets: refrigerator pickled beets and canned pickled beets. Refrigerator pickled beets are the easiest kind to make, as you simply pour the pickling liquid over the boiled and sliced beets, let them cool to room temperature, and then place them in the refrigerator. They last in the refrigerator for many weeks, but you must keep them refrigerated the whole time.

To make canned pickled beets at home, you boil the beets in their canning jars in a water bath until a seal forms. This type of pickled beets will keep in the pantry or another cool, dry place and can last for many months or up to a couple of years. Refrigerate them after breaking the seal and opening the jar.

Many canning recipes are for refrigerator pickled beets. To find a canned pickled beets recipe that will work for you, read the entire recipe before starting the process. Be aware that canned pickled beets are not the same as pickled beets sold in a tin or aluminum can.