Pickled Beets

This pickled beets recipe is easy to make with a simple apple cider vinegar brine. Sweet and tangy, the beets are great on salads, sandwiches, and more! These quick pickled beets are so good that I like to eat them straight from the jar. Roasted, then pickled in a simple brine made from apple cider vinegar, water, sugar, and salt, the beets are tender, sweet, and tangy, with a sour, savory kick from garlic and mustard seeds. When I’m not snacking on them, I pile them onto salads and thinly slice them for sandwiches. They add a bright, earthy pop that I just love. I’ve shared lots of other quick pickling recipes in the past (see these pickled red onions and dill pickles, for example), but I only recently realized I’d never shared my go-to pickled beets recipe. It follows the same basic formula I use for other pickled vegetables, but it has two key differences. I roast the beets before pickling to concentrate their naturally sweet flavor and soften their firm texture. Unlike crunchy carrots, raw beets are a little too tough to chomp through. Plus, cooking them helps them absorb the brine. I use a higher ratio of water to vinegar. I typically use a 1:1 ratio of water to vinegar in my ...