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A glass jar of refrigerator pickled beets in a bright Mediterranean kitchen.

PICKLED BEETS RECIPE

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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 3-4 medium fresh beets
  • 1 cup Apple Cider Vinegar
  • 1/2 cup Water
  • 1 tsp Sea salt
  • 1 tbsp Honey optional
  • 2 cloves Garlic smashed
  • 1 tsp Dried Oregano
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Bay leaf

Method
 

  1. Cook Beets: Boil beets in water for 35-45 minutes or roast at 400°F (200°C) until tender.
  2. Peel & Slice: Once cool, peel the skins off and slice into 1/4 inch rounds.
  3. Brine: In a pot, simmer vinegar, water, salt, and honey until dissolved.
  4. Jar: Place beets, garlic, oregano, and bay leaf into a glass jar. Pour brine over them.
  5. Finish: Top with olive oil, seal, and refrigerate for at least 24 hours.

Notes

  • Beet Selection: Choose beets of similar size to ensure they cook at the same rate.
  • Stain Prevention: Use gloves while peeling and slicing to avoid staining your hands; a light coating of olive oil on your cutting board can also help prevent staining.
  • Vinegar Swap: If you find Apple Cider Vinegar too sharp, use Rice Vinegar for a milder, sweeter finish.
  • Sugar-Free Tip: If skipping honey, add a extra bay leaf and a few whole peppercorns to provide depth without the need for sweetness.
  • Cooling: Always let the beets cool to room temperature before sealing the jar and placing it in the fridge to maintain the best texture.
  • The "Flavor Peak": While they are ready in 24 hours, the flavor is actually best on day 3 or 4 once the brine has fully penetrated the center of the slices.
  • Herb Freshness: Dried oregano works best for the brine infusion, but garnish with fresh parsley or mint just before serving for a bright Mediterranean finish.