Nyla here from Grill Drip, and I’m about to welcome you into my delicious world of comfort food with a twist. Today, we’re diving headfirst into a recipe that’s been turning my meals into something truly special: Crunchy Pickled Beets!

Picture this: you take the humble beet and transform it into a tangy, crunchy, and totally addictive snack or side dish. This isn’t your grandma’s mushy pickled beets, okay? This is a flavor explosion that will have your taste buds doing the cha-cha.

I am beyond excited to share this Crunchy Pickled Beets recipe with you. It’s a bold flavor winner, perfect for jazzing up salads, adding a vibrant pop to sandwiches, or simply munching straight from the jar. Are you ready to add this gem to your cooking arsenal? Then let’s jump in and make some delicious magic happen!

INGREDIENTS You Need

This Crunchy Pickled Beets ingredient list is all about bold flavors that actually work together! Here’s what you’ll need to create your own jar of tangy goodness:

2 pounds fresh beets, scrubbed and trimmed: You can grab these during your normal shopping trip, or even find them at a local farmer’s market.
1 cup apple cider vinegar: This gives the beets that classic tangy flavor.
1 cup water: Balances out the vinegar and helps create the pickling brine.
1/2 cup granulated sugar: Adds a touch of sweetness to complement the tanginess.
2 tablespoons kosher salt: Essential for preserving and enhancing the flavor.
1 teaspoon mustard seeds: Adds a little extra zip.
1/2 teaspoon celery seeds: Gives a subtle, earthy flavor.
4 cloves garlic, smashed: Bold flavor boosters, baby! This Crunchy Pickled Beets gets its amazing taste from the garlic.
1 red chili, sliced (optional): I love adding extra spice to my Crunchy Pickled Beets for that extra kick!

No worries if you don’t have celery seeds – I use a pinch of dill sometimes in my Crunchy Pickled Beets. It adds a lovely herbaceous note. Here’s my Crunchy Pickled Beets secret that takes it from good to incredible: a pinch of smoked paprika. Trust me on this one!

For ingredient prep shortcuts for busy weeknights, I like to cook the beets ahead of time. You can roast them, boil them, or even use pre-cooked beets from the store. To store them for freshness, make sure the jar seals properly. Keep the unopened jars in a cool, dark place. Once opened, refrigerate.

Let’s Make Some!

Alright, fellow food lovers, let’s dive into the delicious magic of making Crunchy Pickled Beets. Get ready for a flavor adventure!

Cook the beets: Place beets in a large pot and cover with water. Bring to a boil and cook until tender, about 30-45 minutes. The skins should slip off easily. In my kitchen, this Crunchy Pickled Beets usually takes me around 40 minutes.
Prepare the brine: While the beets are cooking, combine apple cider vinegar, water, sugar, salt, mustard seeds, celery seeds, garlic, and chili (if using) in a saucepan. Bring to a boil, stirring until sugar and salt are dissolved. This is where the magic starts happening!
Peel and slice the beets: Once the beets are cool enough to handle, slip off the skins and slice them into 1/4-inch thick rounds. I like to use a mandoline for even slices, but a sharp knife works too. Don’t worry if your Crunchy Pickled Beets looks a little rustic – that just adds to the charm!
Pack the jars: Pack the sliced beets into sterilized jars, leaving about 1/2 inch of headspace. This Crunchy Pickled Beets recipe will fill approximately 2-3 pint-sized jars.
Pour the brine: Pour the hot brine over the beets, making sure to cover them completely. Tap the jars gently to release any air bubbles. Your Crunchy Pickled Beets should smell absolutely incredible right now.
(Optional) Process for canning: For long-term storage, process the jars in a boiling water bath for 10 minutes. If you are new to canning read further about canning pickled beets. If you’re not canning, skip to the next step.
Refrigerate: Let the jars cool completely, then refrigerate for at least 24 hours before serving. This allows the flavors to meld together and the beets to become even more delicious. While your Crunchy Pickled Beets are doing its thing, get ready for some amazing aromas!

And there you have it! You’ve just created your own batch of Crunchy Pickled Beets. This is my favorite part of making Crunchy Pickled Beets – watch the magic happen!

How to Serve Up This!

Okay, so you’ve got your gorgeous jars of Crunchy Pickled Beets. Now, what to do with them? Let me tell you, the possibilities are endless!

I love to enjoy this Crunchy Pickled Beets straight from the jar as a tangy snack. People literally do happy dances when this Crunchy Pickled Beets hits the table with a cheese board. They also make a fantastic addition to salads, especially those with goat cheese or feta. For a bold flavor pairing, try them with grilled halloumi.

This Crunchy Pickled Beets is perfect for those weeknight dinners that need to be special! These beets add a vibrant pop of color and flavor to sandwiches and burgers. Think of them as a next-level pickle. For presentation ideas that wow guests, layer them artfully on a charcuterie board or arrange them alongside roasted meats.

As for creative leftover transformations (because we love efficiency!), chop them up and add them to potato salad or beet greens salad. For fusion variations I’ve experimented with, I tried adding a touch of ginger to the brine for an Asian-inspired twist.

For perfect occasions for this Crunchy Pickled Beets, think picnics, potlucks, and holiday gatherings. For those who want to prepare them for the winter, canning pickled beets will prolong the beets so they can be eaten at any time. I also love serving them at barbecues alongside grilled meats. My friends’ reactions when I serve this Crunchy Pickled Beets are always priceless – they disappear fast!

FAQs:

Got questions about making Crunchy Pickled Beets? Don’t worry, I’ve got answers! Here are some of the most common questions I get asked:

Will kitchen newbies succeed with this Crunchy Pickled Beets? Absolutely! This recipe is super straightforward. Just follow the steps, and you’ll be golden.
What if I mess up my Crunchy Pickled Beets? (Spoiler: it’ll still taste incredible!) Honestly, even if you slightly overcook the beets or adjust the brine to your liking, it’ll still be delicious. Pickling is pretty forgiving.
How can I prep this Crunchy Pickled Beets for busy weeknights? Cook the beets ahead of time! You can roast them on the weekend and store them in the fridge until you’re ready to pickle.
Can I use different types of vinegar? Yes! While I love apple cider vinegar, you can also use white vinegar or red wine vinegar. Just keep in mind that it will alter the flavor slightly.
How long will these pickled beets last? If properly canned, they can last for up to a year in a cool, dark place. In the refrigerator, they’ll last for several weeks.
Can I add other spices to the brine? Absolutely! Get creative! Some other great options include peppercorns, bay leaves, and star anise.
Why are my pickled beets not crunchy? Sometimes the beets become mushy. If you do not want this, you can check out this post on how to keep them firm. You can also create crispy pickled beets with a variety of pickling and preparation methods.

I’ve experimented with so many variations of this recipe, and they’ve all been a hit! One time, I accidentally added a little too much chili, and it turned out to be the best batch ever! My family loves the sweet and sour pickled beets version the best.

CONCLUSION:

This Crunchy Pickled Beets recipe brings me so much joy because it’s a simple way to add a burst of flavor and color to any meal. And the best part? It’s totally customizable!

Here are My Crunchy Pickled Beets Flavor Secrets:

Don’t be afraid to experiment with spices: A pinch of smoked paprika, a dash of ginger, or a sprinkle of red pepper flakes can take your pickled beets to the next level.
Use high-quality vinegar: The vinegar is the star of the show, so make sure you’re using a good one. I love apple cider vinegar for its subtle sweetness and tanginess.
Let the flavors meld: Don’t rush the process! The longer the beets sit in the brine, the more flavorful they’ll become.

Some delicious Crunchy Pickled Beets variations I’ve tested include:

Spiced Crunchy Balsamic Beet Pickles: Adds a depth of flavor that complements the beets. Perfect for holiday gatherings. Try out this recipe to see what the flavor bender is talking about.
Ginger-Lime Pickled Beets: For a zesty and refreshing twist. Great for summer barbecues.
Honey-Garlic Pickled Beets: For a touch of sweetness and savory flavor. Ideal for potlucks and picnics.

Trust your taste buds and get creative! I’m so excited for you to try this Crunchy Pickled Beets recipe. This Crunchy Pickled Beets reminds me of another bold flavor favorite: my Cajun Chicken Pasta. If you’re loving this comfort food twist, you’ll go crazy for my Quinoa Salad with Avocado and Tomatoes. You can even use this recipe in marry me chicken soup!

Speaking of trusting taste buds, check out this Facebook post where some pickled beets disappointed people. For more weeknight winners that don’t sacrifice on taste, check out Grill Drip. Now go forth and make some Crunchy Pickled Beets!

Crunchy Pickled Beets

Print Recipe

These Crunchy Pickled Beets offer a delightful sweet and tangy flavor with a satisfying crunch. Perfect as a side dish, salad topping, or a colorful addition to any charcuterie board.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 4 servings
Category: Side Dish
Method: No-Cook
Cuisine: American

Ingredients

Scale

1 pound beets, trimmed and scrubbed
1 cup water
1 cup white vinegar
1/2 cup granulated sugar
1 tablespoon pickling spice
1 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon red pepper flakes (optional)
1 small onion, thinly sliced

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Instructions

Place beets in a large pot and cover with water. Bring to a boil and cook until tender, about 30-45 minutes.
Drain beets and let cool slightly. Once cool enough to handle, peel and slice into 1/4-inch thick rounds.
In a separate saucepan, combine water, vinegar, sugar, pickling spice, salt, mustard seeds, and red pepper flakes (if using). Bring to a boil, stirring until sugar is dissolved.
Pack beet slices and onion slices into sterilized jars, leaving 1/2-inch headspace.
Pour hot pickling liquid over the beets, ensuring they are completely submerged.
Remove any air bubbles and seal the jars.
Let the jars cool completely at room temperature. Then refrigerate for at least 24 hours before serving to allow flavors to meld. Pickled beets will keep in the refrigerator for up to 3 weeks.

Notes

For extra flavor, add a clove of garlic to each jar. Serve chilled alongside grilled meats, salads, or sandwiches.