The Best Pickled Beets

Few things are better in life than an exquisitely pickled vegetable. And while it’s possible to pickle almost anything, the crème de la crème of all pickled produce is undoubtedly the beet. Sweet, meaty, and as unique in color as in taste, beets are the perfect vessel to bathe in a deliciously pungent pickling liquid – and this is the best pickled beets recipe to experience the entire stunning array of flavors that beets have to offer.

Let’s Talk Beets!

Beets have an intensity of color that is almost otherworldly; they look like gaudy Christmas tree ornaments from a parallel universe. With earthy magenta skin on the exterior and violently red ringlets of meaty beetroot on the inside, they’re an ingredient that never fails to make a strong impression.

The natural sweetness of the beet is really unique, and it’s one of the reasons why it works so well pickled. In this particular recipe, the cinnamon serves to enhances this natural sweetness, while the rice wine vinegar tames and prevents that sweetness from becoming overtly in-your-face and cloying.

Note that while beets are incredibly beautiful, the beet juice will itself will stain anything it touches. So with that said, be mindful when you’re cooking with beets. Washing your hands well and wiping down cutting boards will minimize the likelihood that you’ll be sporting spontaneous purple-red tie dye clothing after the recipe is finished.

Don’t believe me?

After boiling, removing the skins, and immersion blending 3 pounds of gigantic beets in order to make borscht, the kitchen looked a crime scene: violently purple-red finger prints all over the place, my clothes had rave-like magenta splotches speckled throughout, and I was quite literally red handed for half a week.

The borscht was delicious though.

Step 1: Boil the beets

Cut off the beet greens (but save them, as they’re quite good for you!) down to about an inch from the top of the beet. Leave the beets tail in place, as that helps to lock in the flavor when they’re boiling.

Cover the beets with water, bring to a steady simmer, and cook for about 30 minutes, until a fork can be inserted into the beet without too much trouble. For larger beets, you may need to boil them longer, of course.

Step 2: Remove the outer layer of skin

It is imperative that you remove the outer layer of beet skin after they’re done boiling. This should be a relatively easy process if they’re tender. Simply run the boiled beets under cold water as you gently peel away the outer layer of skin, revealing a soft, deep magenta fleshy bulb underneath.

Step 3: Cut the beets into half circles

While the beets are still warm, cut them into half circles, removing the remaining top part of the beet and the tail, too.

It’s important that you get the beets soaking in the pickling liquid while they’re still warm for maximum absorption of the pickling liquid.

Step 4: Pickle the beets

Create the pickling liquid for using this best pickled beets recipe (down below) and then begin marinading the beets while they’re still warm. Remember: you can always dilute the pickling liquid with a little bit of water if the seasoned rice wine vinegar is too astringent for you – a tablespoon or two should do.

You can store them for a week or two in the fridge in a covered container.

Pickled beets are great atop pretty much anything. These pickled beets add a sweet, sour, slightly salty and interestingly meaty punch to any dish.

The Best Pickled Beets Recipe

There you have it, the best pickled beets recipe (in my humble opinion), ready for you to try.

Well, what are you waiting for? If you love beets, just make this best pickled beets recipe already!

I hope that you enjoy my best pickled beets recipe. If you did, leave a comment and recipe rating below.

Check out this Warm Spinach Salad Recipe, which uses an iteration of quick pickled beets.

May you have good food in good company,

That Vegan Nephew