Craving something tangy, sweet, and ridiculously easy to throw together? These Pickled Beets are the punchy little sidekick your meals didn’t know they needed. No canning, no fuss—just a fridge, a jar, and a beet-y bit of magic.
Pickled veggies are trending hard right now—especially when they’re quick, fridge-friendly, and totally customizable. These pickled beets come together in under 20 minutes, making them perfect for meal prep, holiday spreads, or just jazzing up your weekday salads.
While pickled beets often make a splash on Easter or holiday tables, this easy method means you don’t have to wait for a special occasion. Using canned beets gives you a shortcut that works any time of year—no peeling or roasting required. If you're after a fuss-free recipe for pickled beets from a can, this one’s about to be your new favorite fridge staple.
Pickled beetroot pairs beautifully with cozy dishes like my Air Fryer Sliced Potatoes or vibrant sides like Beet Salad with Feta and Walnuts.
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💖 Why This Recipe Works
- Ready in minutes – No need to boil or roast fresh beets.
- Bold, balanced flavor – Sweet, tangy, and just the right amount of bite.
- Super versatile – Serve them with cheese boards, salads, or sandwiches.
⭐ Star Ingredients
- Canned Beets – Total shortcut! Already peeled and cooked, so they’re perfect for a fast pickle.
- Apple Cider Vinegar – Adds that signature tang and gut-friendly benefits.
- Sugar – Balances the acidity and enhances the natural beet sweetness.
- Onion – Brings crunch and a mellow sharpness that soaks up all the flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Fresh Beets – You can totally roast your own if you’re feeling fancy. Just peel, roast, and slice before pickling.
- White Vinegar – Works in place of apple cider vinegar for a sharper flavor.
- Low Sugar – Cut the sugar in half or use honey for a more natural twist.
- Add Garlic or Dill – For a savory version, add fresh dill or a clove of sliced garlic.
- Spicy Kick – Toss in red pepper flakes or a few slices of jalapeño.
- Citrus Vibe – A splash of orange juice brings a fun fruity twist.
Love veggie-packed recipes like this? Try my Roasted Asparagus with Bacon and Goat Cheese or Crispy Smashed Potato Salad for more side dish inspiration.
🔪 How To Make Pickled Beets Using Canned Beetroot
- Step 1: Place the canned beets and sliced onion into a mixing bowl or large jar. Give them a quick stir to combine.
- Step 2: In a small saucepan, add the reserved beet juice and apple cider vinegar. Stir in the sugar and mix well.
- Step 3: Bring the liquid to a gentle boil over medium heat, stirring occasionally until the sugar fully dissolves. Once boiling, remove from heat.
- Step 4: Carefully pour the hot pickling liquid over the beets and onions, ensuring everything is well coated. Give the mixture another stir, then let it cool to room temperature.
- Step 5: Cover and refrigerate for at least 24 hours to allow the flavors to fully develop.
- Step 6: Serve your pickled beets chilled as a side dish, salad topping, or snack. Enjoy!
💡Hint: For a deeper flavor, let the pickled beets sit in the fridge for 2–3 days before diving in. They just get better with time
👩🍳 Expert Tips
- Quick Chill Hack – In a rush? Place your jar in an ice bath to cool it faster.
- Use a Glass Jar – It won’t stain like plastic and keeps flavors fresher.
- Slice Uniformly – Even slices help all the beets absorb flavor evenly.
💭 FAQs
Let them chill for at least 24 hours for the flavor to develop. For best taste, wait 2–3 days.
They’ll stay fresh for up to 2 weeks in a sealed jar.
It’s best to make a fresh batch each time—the flavor fades after one use.
Cloudiness usually means contamination. Always use clean utensils and store in the fridge.
💖 Serving Suggestions
- Toss them in a salad with feta and arugula.
- Add to a veggie wrap for extra zing.
- Serve alongside grilled meats or a beetroot and black bean burger.
- Use as a colorful topping for avocado toast.
- Chop into feta pasta salad for a tangy twist.
- Pair with simple avocado salad or air fryer zucchini fritters
🍽 Try These Pickles And Side Dishes
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Quick Pickled Beets From Canned Beets
Ingredients
- 1 Can Canned Beets
- ½ Cup Juice From A Can Of Canned Beets
- ½ Cup Apple Cider Vinegar
- 1 Onion
- ⅓ Cup Sugar
Instructions
- Place the canned beets and sliced onion into a mixing bowl or large jar. Give them a quick stir to combine.
- In a small saucepan, add the reserved beet juice and apple cider vinegar. Stir in the sugar and mix well.
- Bring the liquid to a gentle boil over medium heat, stirring occasionally until the sugar fully dissolves. Once boiling, remove from heat.
- Carefully pour the hot pickling liquid over the beets and onions, ensuring everything is well coated. Give the mixture another stir, then let it cool to room temperature.
- Cover and refrigerate for at least 24 hours to allow the flavors to fully develop.
- Serve your pickled beets chilled as a side dish, salad topping, or snack. Enjoy!
Notes
- Citrus Zing: A splash of orange juice adds a hint of brightness and natural sweetness.
- Garlic Lovers' Twist: If you love a little extra punch, toss in a sliced garlic clove for more depth.
- Quick Chill Hack: Short on time? Speed up the cooling by placing your jar in an ice bath!
I seriously can’t stop making these! The beets soak up all that tangy-sweet goodness and are so addictive on toast, in salads, or just straight from the jar. What are you pairing yours with? Let me know below!