Easy Pickled Beets Recipe

You’re going to love this Easy Pickled Beets recipe. Whether you’re dressing up a salad with them or serving them as a dinner side dish, this recipe is a winner.

How to make s delicious pickled beets recipe.

This post is sponsored by Libby’s Fruits & Vegetables. As always, all opinions are my own.

Easy Pickled Beets:

If you like pickled beets but have never made your own, I’m about to rock your world with this recipe. Today I’ve teamed up with my friends at Libby’s Fruits & Vegetables to create an Easy Pickled Beet Recipe with their Cut Beets that’s perfect for the upcoming Thanksgiving holiday.

Libby’s offers an excellent selection of convenient fruits and vegetables that are ideal for feeding a crowd without breaking the bank.

Libby's Cut Beets - Pickled Beets Recipe

How to Make Pickled Beets Recipe:

Okay, back to my Easy Pickled Beets. What I love most about this recipe is that you start with Libby’s Cut Beets. This eliminates the time and mess of peeling and boiling beets. And, in my opinion, these easy pickled beets are equally tasty.

To begin, drain the juice from the beets then add them to a mason jar.

Making the easiest pickled beets recipe

In a small saucepan, create the pickling juice by combining apple cider vinegar, sugar, salt, peppercorns and bay leaves. Bring that to a boil and cook for five minutes.

How to Pickle Vegetables

How to Make Pickled Beets

Then, pour the pickling juice over your beets. Yep, that’s all you have to do!

The Best Pickled Beets Recipe

Lastly, put a lid on your jar and refrigerate the beets. They are pretty flavorful within an hour, but I recommend letting them sit at least overnight. For best results, refrigerate them a week before eating.

They will last about two months in your refrigerator, so if you make them now, you’re set for the entire holiday season. Not that there will be any left by then!

Pickled beets for a salad.

You can enjoy these beets however you like: straight out of the jar, paired with a cheeseboard, served as a Thanksgiving side, or scattered on a salad. They are delicious, so I’m sure you’ll find many ways to gobble them up.

The Easiest Pickled Beets Recipe


If you like this recipe, check out these tasty recipes:

Making Pickled Beets

Give this pickled beets recipe a try and let me know what you think. What are some of your favorite pickled vegetables? Are any of you fans of dilly beans? Let me know if I should share that recipe, too.

Easy Pickled Beets Recipe:

Easy Pickled Beets

Did you make this recipe? Leave a review!

Course: Appetizer, Side Dish
Cuisine: American
Keyword: beets, pickled, pickled beets
Servings: 8
Cook Time 25 mins
Total Time 25 mins
You're going to love this Easy Pickled Beets recipe. Whether you're dressing up a salad with them or serving them as a dinner side dish, this recipe is a winner.


  • 2 cans (15 ounce each) Libby's® Cut Beets
  • 1 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon peppercorns
  • 3-4 bay leaves


  • Open the Libby's® Cut Beets, drain the juice, and add the beets to a mason jar. Set aside.
  • In a small saucepan, add the apple cider vinegar, sugar, salt, peppercorns, and bay leaves. Bring to a boil; then cook for five minutes. Remove from the heat and pour the vinegar mixture over the beets. Place a lid on the jar of beets and refrigerate.
  • Let the jar sit in the refrigerator at least overnight. For optimal flavor, refrigerate for 5 days before eating. Store sealed in the refrigerator for up to 2 months.

Nutrition Facts

Calories: 125kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 428mgPotassium: 187mgFiber: 3gSugar: 27gVitamin A: 57IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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  • Teresita at

    I feel not using the beet juice from the can is a waste. I always include it and everyone loves the ones I make.

    • Michael Wurm Jr. at

      That’s the great thing about recipes. Everyone has their own way of doing things. I’m sure yours are delicious!!

      xo Michael

  • Richard Mueller at

    Being German, I had to “Germanize” the recipe a bit. I added 1 tsp of fennel seed and 1 tsp of caraway seed to the brine.
    Try it, you’ll like it. (I added a little more of both seeds in my second batch)

    • Michael Wurm Jr. at

      Oooh! Love that!

      xo Michael

  • VICKY at

    thank you for the recipe ,I love pickled beets and make them foe me, my aunty and my father in law for Christmas this will be a lot easier God Bless vicky


    I am going to try your recipe. I like pickled beets. i also have some fresh cut peppers and red onions, cauliflower. Do you have a recipe for the fresh vegtables to use? I would appreciate your recipe. Thank you very much! Kim

  • Kara Sherk at

    Stupid question of the day:
    What setting should I cook the pickling juice at, after I bring it to a boil?

    • Michael Wurm, Jr. at

      A medium-high heat would be perfect!

      xo Michael

  • NanaKate at

    These sound delicious! Ready to try them, but do you think I could make a LOT and water bath them like you do fresh beets? I’ve made those quite a few times, but the drought and deer this year have taken all the beets around here! I don’t want to wait a whole year for beety awesomeness!! Thanks!

    • Michael Wurm, Jr. at

      Water bath to seal the jars? Yep! I think that would totally work!

      xo Michael

  • Loonchick at

    Thank you for this great recipe! Pickled beets were unavailable at the two stores I tried and I hoped I could improvise something with canned beets. My husband and I were amazed at how much flavor the beets had after just 3 hours of pickling. Just the perfect amount of sweet sour balance, too!

    • Michael Wurm, Jr. at

      Yay! I’m so happy to hear this. Glad you enjoyed the recipe! <3

      xo Michael

  • Nancy at

    An you can these or water can these and for how long …either method….thank you

  • Sheree at

    I used pickling spices instead of the spices in the recipe. Tasted just like the beets that my grandma used to can. I will never buy beets from the store again!

  • Jane at

    What do I do with the juice?

  • Billy at

    These look delicious! Great pictures! I really love pickled beets and am so excited to make them at home. Thank you for sharing your recipe!

  • Sabrina B at

    love beets! they’re usually ignored since they have such a unique and earthy flavor, am so happy you not only feature them in this recipe but also add the tweak of pickling them! Thank you for such a creative twist!

  • Ronda at

    I love pickled beets and I love that the recipe is so easy. Thank you for sharing.

    • Michael Wurm, Jr. at

      That’s the goal! The results are delicious too! Thanks Ronda!

      xo Michael

  • Valerie at

    I love beets! Can’t wait to try your recipe!

  • DBLori at

    Love pickled beets. I make them with fresh beets and they’re so easy to cook when I use my Instant Pot. Never thought about using canned, though. Great idea!

    • Sandra G Holmes at

      I could not wait the till the next day to try these easy pickled beets. I just had to try them after they had been in the fridge for a couple of hours! Delish! I would indefinitely make these again!! Love them and I know they will be better tomorrow if I can wait long enough!

  • Beverly M at

    I’ve been making my own pickled beets using canned beets for years and would like to offer a few suggestions: I rinse the beets twice, then drain well. Adding 8 each of whole cloves and whole allspice, in addition to a piece of dried ginger to the recipe gives a greater depth of flavor. Since we prefer a sweeter beet, 1 cup cider vinegar to 3/4 cup sugar works for us and perhaps for you too. (Maybe not!) This is a very versatile side for many meals.

    I thoroughly enjoy your site. A big thank-you!

    • Tami at

      I followed the recipe as written above with same amount of sugar and vinegar (roughly) but added your additional spices. SPOT on to my mothers beet pickles she would can every year… and I am not talkin’ about a few jars… but about 50 or more jars. I do not can (shame on me for ignoring my mum 50 years ago)… but I do refrigerator pickles. Thank You for your suggestions… THEY ROCK! I do have my mum’s beet pickle recipe somewhere…if there is a way you can contact me and you want it…I will dig it out and try to decipher it. btw, my mum would be 95 now…. and she got the recipe from her mum who would be around 140 now.

      • Debbie at

        Can I get the recipe. My mom used to make them and she has passed away. I’m looking for a good old recipe. Please and thank you

  • Jessica at

    Thanks for starting with canned beets. I love pickled things, but my beet cutting skills are…. non-existent. Can’t wait to make this!

  • Matilda Joyce at

    Yes, please post your dilly beans recipe. I️ like when you post recipes on Fridays, gives me inspiration to cook on the weekend.

  • Sheran at

    We love “Harvard beets”, so this will probably be a hit for our family.

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