Simple and quick Pickled beets made with common cupboard goods are a must-have in every kitchen. This pickled beets recipe provides sweet, tart beets in less than an hour, perfect for salads or snacking.

Everyone I know loves pickles, but have you ever tried Pickled Beets? They’re an unexpected flavor bomb for so many recipes…sweet, tart, and earthy. I like to use these beets in salads, on top of burgers, and to make an awesome grilled cheese. The opportunities are endless.

3/4 cup apple cider vinegar (optional)
1/4 cup granulated white sugar 3/4 cup water
1 tablespoon peppercorns, whole
1 tablespoon coriander seeds, whole
1 stick cinnamon
1 medium sweet onion, cut into quarter-inch pieces
6 medium peeled roasted beets

Instructions
Bring the vinegar, water, sugar, peppercorns, coriander seed, and cinnamon stick to a boil in a medium saucepan.
Reduce the heat to low and add the onion. Cook for 5 minutes.
Fill 8 ounce canning jars halfway with beets, leaving about 1 inch of space at the top. Do not overcrowd the beets.
Fill the jars halfway with pickling brine and onions, then add the beets. Allow 20 to 30 minutes for the mixture to cool to room temperature.
Refrigerate for up to 5 days after sealing the jars with lids.