Quick Pickled Beets

Quick Pickled Beets

4 Reviews
From the EatingWell Kitchen

For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 small red onion, halved and sliced
  • ½ cup red-wine vinegar
  • 2 tablespoons sugar
  • 1 cinnamon stick
  • 4 whole peppercorns
  • 2 whole cloves
  • 3 cups steamed sliced beets, ½-1 inch thick (see Tip)


  • Active

  • Ready In

  1. Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.
  • Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler. Cut beets into ½- to 1-inch-thick cubes, wedges or slices.
  • To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.
  • To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.
  • No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.

Nutrition information

  • Serving size: about ½ cup
  • Per serving: 44 calories; 0 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 70 mcg folate; 0 mg cholesterol; 8 g sugars; 1 g added sugars; 30 IU vitamin A; 4 mg vitamin C; 16 mg calcium; 1 mg iron; 66 mg sodium; 276 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

Reviews 4

September 30, 2018
profile image
By: Barbara Hood Coyle
Use the greens in eggs steam first till soft and Scrambled like spinach. My mom use everything. Barbara
July 30, 2016
profile image
By: cowsrus
I make this every summer for a family pot luck. I have successfully substituted xylitol for the sugar for those with diabetes. I like the recipe just the way it is but the beets usually have several hours to marinate.
October 19, 2015
profile image
By: furoshnikov
Quick and Easy I've made this with steamed beets and, more recently, with roasted beets. If you like a stronger beet flavor, roasted beets are the way to go.
October 09, 2012
profile image
By: EatingWell User
Too Mild, but Fixable The recipe was easy and healthy. However, as is, I found it quite mild. I tried doubling the vinegar and leaving them to marinate for 24 hours. It was much better. Pros: Simple, healthy Cons: Taste is on the mild side
More Reviews