pickled beets

Quick Pickled Beets Recipe

Pickled beets: You will eat your beets more often!

It is unfortunate that in America, beets invariably conjure up loaded remarks about, uhmmm, never mind . . .

I am always looking for ways to sneak beets in:

I include them in places where they do their magic even while they totally escape detection: in smoothies, in dips, in cakes  (yes cakes), or as part of an antipasto platter, in salads with some feta or blue cheese or even herring, Or pickled as in this dish. Everywhere they get all the respect they deserve and then some, as they are so good and good-for-you. No dissing beets In Morocco, Israel, Russia, and beyond, where they turn up at table almost every day. My Russian relatives simply couldn’t be without them.

Pickled beets are ready in just a couple days!

It is getting increasingly easy to find beets fully cooked, peeled and vacuum-packed, shelf-stable, all-natural, well priced and kosher year round including Passover. They are not only delicious, but they mean significant savings of your oven space, as their cooking time can be lengthy.

With this recipe, your pickled beets will be ready to eat in just a couple hours, but their flavor will intensify with time, so enjoy them in the next couple days as well.


  • 4 cups diced peeled cooked beets (about 3 packages of the ready roasted peeled beets)
  • 1 large red onion, sliced very thin (use the food processor)

    Pickling mixture:

  • 1 cup unfiltered apple cider vinegar (health food stores)
  • 1 cup water
  • 2-3 tablespoons sugar or sucanat
  • 1 tablespoon black peppercorns
  • 1 teaspoon cloves
  • 3 sticks cinnamon


Place the beets and onion slices in alternate layers in a 2 large wide mouth mason jars.

Bring all pickling mixture ingredients in small saucepan and bring to a boil.
Pour the mixture over the beets while hot, nudging the spices down so they get evenly distributed in the jar.

Refrigerate the jars. Serve the beets with the onions, leaving the liquids and the spices in the jar.

Pickled beets will be ready in just 2 days!

10 replies
    • Chava
      Chava says:

      Hi Levana,

      I’ve just tried it. To be more exact, I used 1 cup lemon juice, 3/4 cup homemade apple liquor and 1/4 cup water. Now our family’s breakfast is enriched with truly delicious pickled beets. I’m surely going to make them again.

      I wish you a good Shabbos!

    • Lévana
      Lévana says:

      Chava, success! It sounds wonderful. Would you kindly share with me and my fans your apple liquor preparation? There is no apple anything I have ever met and didn’t like!

    • Chava
      Chava says:

      Levana, the recipe is here:

      2.5 lbs beautiful sweet apples, seeds removed, unpeeled and cut into large chunks
      10.5 oz sugar
      5 cups vodka

      In a large jar, mix apple chunks with sugar. Close the jar and put it into a dark, warm place. On the next day, pour vodka over apples and sugar. Put the jar into a dark, warm place for 1.5 months. Filter the liquid and pour it into glass bottles. Close the bottles and keep them in a dark place for at least 3 months. The liquor will be very fragrant and sweet.

      As to the apple chunks, I don’t throw them away, as they’re a nice addition to cakes and pies.

    • Lévana
      Lévana says:

      Thank you so much Chava! Wooohooo, this will take beets to the next level! I’ll bet you’ll enjoy them more often now now that they are spiked:-))))

  1. Emma
    Emma says:

    Love beets my mother in law made them like this we added a little corn starch to make them on the creamy !!
    And of course the pickle juice we made boiled eggs headed down to pickle juice put a lid on then refrigerate them so good and colorful

  2. Sybil
    Sybil says:

    Oh, I love pickled beets! This is similar to the way I usually make them, but I don’t use sugar – I find them sweet enough without it, but that’s my weirdness.

    I haven’t added red onion, but I’ll have to try that. I never thought of it – but it seems like a natural match. (Maybe then I’ll need the sweetener?)

    Such a simple thing but so good.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *