Balsamic Pickled Beets

This recipe first appeared on my other blog, The Traveler’s Nest!

I love beets. I recently tried growing them in our community garden plot but of the row that I planted only 3 came up! *sigh* I’m determined to try again though! Honestly, I think I might have pulled them up by accident when I was weeding….oops! Anywho, I’m determined to try again and hopefully not get overzealous with the pulling of tiny plants next time around.

Beets are an awesome superfood, providing a variety of nutrients, and can be used in so many different ways! …If you don’t believe me, check out Just Beet It – a food blog dedicated to only beets! With just 4 ingredients, this recipe for refrigerator Balsamic Pickled Beets is too easy! Perfect on salads or as a side dish and even my non beet-enthusiast husband (AKA he HATES beets) said he could tolerate them this way. Ha! I’ll count that as a win. 😀


balsamic pickled beets

Balsamic Pickled Beets

Course Side Dish
Servings 1 quart jar


  • 1 lbs cooked beets cut into bite-sized pieces
  • 2/3 cup balsamic vinegar
  • 1 cup sugar
  • 1/2 teaspoon cinnamon


  • Cover beets with water and boil until tender. This about 20 minutes or more, depending on size. Use a fork to test tenderness.
  • Remove from heat, drain, and cover with fresh cold water to cool.
  • When cool, peel and cut into cubes or slice.
  • Put the cut up beets into a quart sized mason jar (or a couple smaller pint sized jars).
  • Bring the remaining ingredients to a boil and pour over the beets in the jar until filled.
  • Marinate overnight in the refrigerator. The longer the better!


These should keep up to a month in the refrigerator!
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See other condiment recipes on my Pinterest Board HERE or view some of my other canning recipes HERE!

6 Responses

  1. Jessica

    Thanks for the recipe, there is a lot of liquid after finishing the beets. Can I reuse the juice to pickle more beets or do I need to start all over?

    • Corinne

      I think that you could reuse it! I hope you enjoy them!

  2. anne

    You could re-use glass jam jars with a wide neck. Sterilize them in oven before use.

    • Corinne

      That’s a wonderful idea Anne, thanks for sharing! I love reusing things like that. Spaghetti sauce jars would probably work well too 🙂

  3. Carol

    Do you HAVE to use Mason jar or can you use plastic co tainer?

    • Corinne

      I think you could use a plastic container (but be aware the coloring of the beets may stain it!)

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