3 Reasons Why You’ll Love Quick Pickled Beets

Written By Correen

Hello, food enthusiasts! I am Jack Leo, the passionate admin behind Food Lovers Web.

1) Vibrantly Colored Veggie Packed with Nutrients

There are many varieties of beets – for this recipe, I suggest using red beets because of their vibrant color…they look oh so pretty in the jar. Besides that, pickled beets are proven to be nutrient-rich, truly an all-star veggie. Just one cup of these beauties has decent amounts of vitamins, minerals, and antioxidants, and is an excellent instant energy source.

2) Portable – Picnic and Potluck Ready

Once prepared and sealed in a jar these pickled beets can be easily carried off to any event…take along a few paper copies or click a photo using your mobile so you can share the recipe with the party-goers. Cool idea, huh? The ingredients in this recipe won’t spoil if left out on a picnic or buffet table.

3) A Tried and True Recipe with a Twist

My original recipe has worked perfectly for crispy refrigerator dills (recipe coming soon :), as well as my pickled quail eggs. For these pickled beets, I added a twist… instead of topping off the jar with water, I’ve used olive oil.

Not only does this give the beets a buttery taste, the leftover brine can be used as a dressing for salad or better yet, chunks of crusty bread dip. I bet you’ll come up with your own ideas too! Without further ado…here’s my recipe, bon appetite!                                                                                                      

Quick Pickled Beets Recipe

Recipe type: Sides, Salads
A vibrantly colored, simple beet recipe that’s delightful in salads or plucked straight from the jar as a nutritious snack.


  • 6 to 8 smaller-sized beets; cooked and cut into chunks
  • 3-4 dill fronds; feathery part of the plant
  • 1 tablespoon pickling spice
  • 2 to 3 cloves garlic; peeled and cut into chunks
  • 1 tablespoon sea salt
  • 1 cinnamon stick
  • 1/2 cup cider vinegar
  • Olive oil


  1. Tightly pack beets into a clean quart-sized jar. Add in dill fronds, pickling spice, garlic, salt, cinnamon stick and vinegar.
  2. Top off the jar with good quality olive oil, just covering the ingredients. Ensure all ingredients are evenly dispersed and salt is dissolved by covering the jar and shaking vigorously.
  3. Keep in the refrigerator covered.

Keep in Mind:

When the beets are all gobbled up (they don’t last long in our house) strain and use the remaining liquid as a dressing or dip.


Proud mother of two handsome hunks, a coconut popsicles addict, an avid salt popcorn lover and a bare footie gal when it comes to cooking.

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