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.

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.


Libby's® Cut Beets apple cider vinegar sugar salt peppercorns 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, 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.

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

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!

Give this recipe a try! Tap the link for the full recipe details.