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–+ servings
pickled beets in a bowl.

Quick Pickled Beets From Canned Beets

Angela Milnes
Love pickled beets but don’t want the hassle? This easy recipe uses canned beets for a simple, tangy, and slightly sweet treat—no fuss, just flavor!
4 from 3 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Refrigerate Time 1 day
Total Time 1 day 13 minutes
Course Side Dishes
Cuisine American
Servings 4 Servings
Calories 367 kcal

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!

Nutrition

Calories: 367kcalCarbohydrates: 90gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 228mgPotassium: 184mgFiber: 1gSugar: 51gVitamin A: 53IUVitamin C: 4mgCalcium: 20mgIron: 1mg
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