Quick Pickled Beets

Recipe by: Caiti Sullivan

Makes 1 Quart

I love pickling and preserving fruits and veggies. It’s awesome to save produce longer than it would keep fresh, transform the flavors of vegetables, and create a new ingredient all at once. On top of all that, having a few quality fresh and preserved ingredients on hand makes weeknight cooking a snap.

These beets are a quick pickle, meaning that they can be prepared simply and quickly without canning but are preserved for long fridge storage with vinegar, sugar, and salt. Pickling beets is a great way to transform the flavor of fresh beets into a zesty, bright topping to liven up snacks and salads!


  • 1 quart beets; about six small, 3 large, or 1 ¾ pounds
  • 2 cups cider vinegar
  • ½  cup water
  • ½ tsp salt
  • ½ cup sugar
  • 1 cinnamon stick, 6 cloves, and/or ¼ tsp cayenne pepper (optional)


  • Rinse beets. Trim tails and tops, then peel. Rinse once again to remove any earth.

  • Cut into ½ inch cubes or to a size you prefer.  

  • Combine all ingredients in a medium stockpot. Bring the beets to a boil, stirring occasionally to dissolve sugar and salt. When the beets reach a boil, reduce the temperature to low and simmer for 10 minutes, until the beets are just softened but still a bit crisp when pierced with a fork.

  • Remove from heat, and ladle beets into a quart jar or container using a slotted spoon. Pour liquid over the beets to cover them. The quart jar should be very full.

  • Seal the jar or container and move to the fridge. These pickles will taste best after about 3 days, and will keep for at least 6 weeks, or until they no longer taste good to you.


Use the pickled beets in egg salads, top unsweetened yogurt for a savory snack, or mix in salads! Salad recipe follows.


Simple Salad with Cucumber and Pickled Beets

Serves 4 as a generous side.

For the Salad:

  • 1 head romaine lettuce
  • ½ cup pickled beets, drained
  • 1 slicing cucumber


  • Rinse and dry the lettuce. Chop into large bite sized pieces. Slice the cucumber thinly.

  • Combine the lettuce, beets, and cucumber in a mixing bowl. Toss with a vinegar based dressing, or whip up the homemade dressing below!

For the dressing:

  • 1 tsp balsamic vinegar
  • 1 tsp beet pickling liquid
  • ¼ tsp Worcestershire sauce
  • ½ tsp Dijon mustard
  • Pinch of salt
  • 2 tbsp olive oil


  • Combine all ingredients in a small mixing bowl. Whisk together with a fork. Toss with salad.

We're excited to announce our first ever canning class hosted in our wonderful City Garage office on August 17th!

Come out and learn the canning process with Caiti Sullivan. The class will run from 6 - 9 pm at 101 W. Dickman St., Baltimore and is FREE (this includes everything from the produce we will use to the cans you will take home).

The class is limited to 20 people so be sure to respond as soon as possible!

Caiti Sullivan is a dedicated food preservation enthusiast, embracing a self-sufficient lifestyle that celebrates the environment and skill sharing. She preserves, gardens, ferments, and cooks to work towards lower food waste and a sustainable food system. Caiti has taught several preservation and cooking workshops in Maryland and Pennsylvania, and lives in Baltimore, Maryland, with her fiance, one dog, 75 plants, 5 gallons of kombucha, and dozens of other living foods and living things! She currently writes about her adventures with food on her blog, Charm City Homestead.