15 Minute Pickled Beets

Have you ever made pickled beets from scratch? I have and what a mess. My hands were stained for days, it took hours to do and I canned them. Because of this I decided to buy pickled beets from the store from then on. But not anymore and with this recipe you can still tell everyone you made your own pickled beets, nobody has to know how easy and quick this recipe really is.

It cost $1.79 or more for a jar of pickled beets and only $.79 for a can of unpickled sliced beets. So I thought why not buy the $.79 cans of sliced beets and pickle them myself. It avoids all the mess and I can make them one can at a time, in no time at all, as you will see below. So go ahead and raid the grocery store of all those cans of cheap fresh sliced beets and make as many pickled beets whenever you want.

In a small saucepan add the sugar and vinegar.

This is what the beets look like in the can

and the generic brand is even cheaper.

Drain the beet juice from the can and pour it into

the saucepan with the vinegar and sugar. Bring to

a boil over medium high heat, stirring constantly,

then remove from the heat.

Gently place the drained beet slices into a heat resistant

glass jar with a lid, trying not to stack the

beets flat on top of each other.

Pour the boiling liquid into the jar with the beets.

Cover with a tight lid and refrigerate overnight.

Drain, serve and enjoy!

15 Minute Pickled Beets



  • 1 – 14.5 oz. can fresh cut sliced beets
  • 1/2 cup granulated sugar
  • 1/4 cup white vinegar


  1. Add the sugar and vinegar to a small saucepan.
  2. Drain the juice from the beets and pour it into the saucepan too.
  3. Bring to a boil over medium high heat, stirring constantly, then remove from the heat.
  4. Carefully place the sliced beets into a quart size, heat resistant, glass jar that has a tight sealing lid like a mason jar. You can use a glass bowl as long as you can seal it tightly in case it spills. Try not to stack the beets flat on top of each other or the liquid can’t get to all the parts of the beets.
  5. Pour the liquid into the jar with the beets. Cover with a lid and refrigerate overnight then serve.



  1. Beets are so good for us!!
    It does seem easier with the cans – but we should always be forthcoming with People about the full Process – even tho I know you were really just saying they will come out so good you really cannot tell it was canned – right?

    • I just feel I do not want the kind of mess and work involved in the processing of the beets when they turned out so delicious by pickling them this way instead. I seriously couldn’t tell the difference. There isn’t too many things I make that I don’t want to do again and processing beets is one of them. Lol

      • oh I can imagine the mess and effort because beets also stain!
        and did I mention that we have a friend who bough the beets drink stuff from an infomercial and Diane, they gave me a container (because I guess part of this overpriced item is to get a pack of the powdered beets) – anyhow, the drink has a bit of stevia and is just so delicious – I will not buy them again but I have really enjoyed it

  2. Seriously … so easy ?! We love pickled beets! Thank you Diane, tomorrow is another day in the kitchen for us – just have to drop by the store for a few cans of sliced ​​beets 😉. By the way, did you know that it is also called ‘beet’ in Afrikaans?

  3. Very ingenious and innovative, Diane! Beets are such a treat but very messy indeed.

    Have you tried using beets in a chicken salad? My aunt makes a beet chicken salad that is just divine. I bet you can put your own twist on it!

    • Thank you it just makes sense because it is so easy. No I never have had beets in a salad but I’m sure my chicken salad that is full of Miracle Whip, celery and pineapple or grapes is different from you aunts. Lol Now you have my curiosity going, what does she use?

      • I just eat the salad, haha, so I’m not sure. I imagine it’s as simple as beet, salad and miracle whip. It’s very red!

  4. I LOVE pickled Beets! My mom used to make them, she died when I was a kid so I haven’t had them for ages but your recipe is much the same except she used to put a cinnamon stick in the pot while boiling. Now I have to try your recipe. Thanks Diane!

    • My hubby bought me Harvard beets by mistake. I opened the can and thought “What is wrong with these?” I thought they were awful and so gooey. I still have 2 jars but figured out if I rinsed them I could actually eat them. Lol

      • I’m no fan of them either Diane – my mom liked all things pickley and I know they are good for you but I would have to wash that sauce off too.

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