Quick-Pickled-Beets spooned from a jar featured

Easy Pickled Beets

Play with the amounts of vinegar, honey and salt and pepper to suit your taste. Taste the pickling liquid before pouring over the beets and adjust as needed.
Course Salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 51kcal


  • 2 pounds beets trimmed and washed
  • olive oil for drizzling
  • salt and freshly ground black pepper

For the Pickling Liquid

  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 to 4 tablespoons honey
  • salt and freshly ground black pepper


  • Preheat oven to 375ºF.
  • Place beets in a deep, lidded baking dish (or foil packet placed on a rimmed baking sheet) in a single layer. Drizzle with olive oil and season with salt and pepper.
  • Cover and bake for 60 to 90 minutes, until tender. Remove from oven and set aside until cool enough to handle.
  • Peel cool beets (a paper towel makes this very easy) and coarsely dice. Transfer diced beets to a clean, 1-quart canning jar.
  • Combine vinegar, water and honey in a 2-cup glass pitcher. Whisk until honey has dissolved. Season to taste with salt and pepper.
  • Pour pickling liquid over beets in jar (you may have a little left over), cover and refrigerate.
  • Refrigerate for several hours or overnight before eating - the longer you wait, the stronger the beets will taste. (Eat them within 3 weeks.)


Calories: 51kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 89mg | Potassium: 379mg | Fiber: 3g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 5.5mg | Calcium: 18mg | Iron: 0.9mg