Make Quick Pickled Beets, Easy and Sugar-Free

Last updated on August 22nd, 2025

Out of pickled beets? No problem! With this quick and easy recipe, you can create a batch of tangy pickled beets in just three simple steps using your Instant Pot.

These vibrant beet slices always taste great in salads, burgers, charcuterie platters, or are just enjoyed as a tasty snack throughout the day. Plus, they’re delicious and low in carbs, making them a fantastic addition to your meal prep!

Quick Pickled Beets, Easy and Sugar-Free

Do you love pickled beets? If you haven’t tried them before, these vibrant, jewel-toned gems are not only a feast for the eyes but also a delicious addition to any meal, offering a unique and tangy flavour that can elevate even the simplest dishes.

Growing up in England, my older sister was always introducing me to new foods. One standout moment was when she gave me some beets to try.

Rather than teaching me how to ride a bike or getting into other activities, she was excited about those beets! I vividly remember being a curious and slightly nervous kid as she handed me a can of Tesco’s finest beetroot, haha!

My first encounter with beetroot

To my surprise, they were incredibly delicious, even straight from the can! It’s amazing how these little moments can shape our tastes and preferences. My fascination with this root vegetable has stayed strong over the years, and I owe it all to my sister’s adventurous spirit. Thanks for the memories, sis!

So, what about you? Have you ever had a memorable beetroot experience? Let’s hear your stories in the comments below.

What do Sugar-Free Pickled Beets Taste Like?

Earthy

Beets are grown in soil, much like carrots and turnips, so they retain an earthy flavour. They can be eaten raw, but may be bitter at times, which is magically overshadowed by their sweet, floral taste after they have been cooked, from steaming or boiling.

Sweet

After pickling, these beet morsels are slightly sweet and delicious! To keep them low-carb, I use a natural sweetener, which allows them to remain sweet like the canned variety, even though they’re sugar-free!

Tart

Unquestionably, pickling beets enhances their sweetness while adding vinegar and pickling spices to the brine creates an irresistible tartness and flavour.

Crunchy

To prepare beets for pickling, they should be cooked until they are fork-tender but retain a slight bite that results in a satisfying crunchy texture.

Why You Will Love Quick Pickled Beets

• If you’re growing beets and have an abundance, quick-pickling is a great way to preserve them! This method reduces waste and ensures you have a delicious, nutritious snack ready to enjoy. Plus, it’s an excellent way to share your gardening success with friends and family!
• Cooking beets in the Instant Pot is a fast and simple way to prepare them for pickling. I love how it enables beet lovers like me to easily create a batch of pickled beets and store them conveniently in jars, hence the name, quick-pickled!
• Quick-pickled Beets are a secret ingredient to creating a delicious salad, adding a pop of vibrant colour simultaneously.
• Beets are an incredible superfood that transforms boring dishes into bold, flavourful, nutritious meals while providing essential vitamins and minerals for cell support and growth.
• Pickled Beets make a delicious snack available whenever you feel like munching on something without the hassle of preparing anything.
• There’s no need to throw away the brine from pickled beetroot – read on to discover its uses.

What are the 3 Easy Steps to Quick-Pickled Beets?

Generally, when quick pickling with vegetables like cucumbers, dill, and onions that don’t require cooking, only two steps are needed.

However, when using beets, which need to be cooked before pickling, there are three easy steps (or phases) involved.

• Step 1: Soften and peel the beets in an Instant Pot (or your preferred method) to achieve the desired texture.
• Step 2: Make the brine solution by simmering water, vinegar and sweetener.
• Step 3: Place beets and spices in jars with the brine solution, then store in the refrigerator for at least 12 hours.

For the best results, pop those beets in the fridge overnight! This way, they’ll soak up all that delicious brine and spices, giving them a tangy, zesty flavour. Plus, it helps keep the beets fresh for a bit longer. 

How is Quick Pickling Different From Canning?

Pickling and canning are both preservation methods for food, but they differ in process. Pickling involves soaking food in a brine of vinegar, salt, and spices, imparting a tangy flavour and altering the texture.

In contrast, canning seals food in airtight containers, heating them to kill bacteria and preserve the original flavour and texture for long-term storage, typically months.

While canning maintains the food’s authentic flavour, pickling adds a unique taste, making each method suitable for different culinary uses, outlined below.

Pickling:

• Condiment: Use pickled vegetables as toppings for burgers, sandwiches, and salads.
• Salads: Add to salads for a tangy flavour boost.
• Charcuterie Boards: Serve pickled items as part of a charcuterie platter.
• Snacks: Enjoy pickled foods straight from the jar as a healthy snack.

Canning:

• Long-term Storage: Ideal for preserving fruits, vegetables, sauces, and soups for months or years.
• Meal Prep: Great for batch cooking and storing ready-to-eat meals.
• Gift-Giving: Home-canned goods make thoughtful gifts for friends and family.

Carbs and Servings in Quick Pickled Beets

Did you know that three slices of quick-pickled beets in this recipe contain less than 1g of net carbs? That means you can enjoy this delicious snack without any guilt on a low-carb diet.

under 1g net carbs per serving

• 5.2g of carbohydrates
• 4.9g of fibre
• 0.3g of net carbs

This recipe fills two 16-ounce jars of quick-pickled beets using six medium-sized beets. Keep in mind that the number of carbs will vary based on the number of pieces consumed in a single serving unless you can resist sticking to a recommended serving of 3 slices.

To prepare the slices, I cut each cooked beetroot in half, sliced each half into five pieces, and filled each jar with 30 slices of beets.

Can you eat Quick Pickled Beets on a low-carb diet?

• Beetroot can be a part of your diet if you’re keeping an eye on your carbs, but moderation is crucial. If you’re on a keto diet or aiming to stay under 50 grams of carbs a day, you’ll want to limit how much beetroot you consume to stay in ketosis.
• Despite this, beetroot is a nutritious option, as it is high in fibre, which can aid digestion and promote a feeling of fullness. When consumed in small amounts, beetroot can enhance meals without significantly impacting your carb count.
• Additionally, preparing beetroot at home with natural sweeteners can offer a delicious alternative to traditional sugar, making it a versatile ingredient in healthy cooking.

Ingredients Notes to make Quick Pickled Beets

Red Beets – medium-sized, washed and trimmed.

Pickling whole spices or a ready-made pickling mix –  I love using whole spices or even a ready-made pickling mix! One of my all-time favourites is a South Indian pickling spice blend that has coriander, cumin, ajwain (which looks a bit like fennel seeds), dried bay leaves, cloves, and peppercorns.

• Expert Tip: Instead of boiling the spices, I like to add them directly to the jars after I’ve made the brine. I’ve found that cooking them for too long can make the beets taste a bit bitter, so this method helps keep that flavour just right!

White Vinegar – or apple cider vinegar, wine vinegar or malt vinegar.

Sweetener – I use a brand named Volupta that contains a mix of erythritol with Monk fruit extract. Alternatively, if you’re not watching carbs, then regular sugar works too.

Water – to make the brine and dilute the vinegar.

Equipment Notes

• Instant Pot – to boil the beets whole. No Instant Pot? You will need a large saucepan to boil beets
• Saucepan – a medium pan to make the brine.
• Measuring cups – to accurately measure ingredients for the brine solution
• Measuring Jug – I transfer the brine solution to a measuring jug, ensuring every drop is poured into the jars without spills.
• Mason Jars – or any medium-sized jars with tight-fitting lids.

How to Make Quick Pickled Beets in the Instant Pot

Step 1: Prepare the Beets

1. Wash the beets and trim off the root and stem ends. Either boil the beets or pressure cook them in an Instant Pot (see notes in recipe card on boiling method).
2. Fill the inner pot of the Instant Pot with one cup of water and place a trivet at the bottom.
3. Lay the beets on the trivet, close the lid, and set the pot to pressure cook on HIGH for 14 minutes.

A quick tip: when you’re preparing the beets, it’s super helpful to wear gloves or use tongs to handle them since their juice can stain your skin and surfaces. Additionally, you can lay parchment paper on the chopping board or use an old cutting board. And if you accidentally get beet juice on your skin, use soap and water right away for easier removal.

4. Press Cancel and Natural Release for 5 minutes before releasing the pressure.
5. Open the lid, and check the beets are fork-tender (the juice will run out once you poke a fork into them).
6. Peel the skin off the beets with your fingers. Your hands will stain from the beet juice, but it will wash off easily.

7. Next, peel the beets, place them on a chopping board, and slice them in half. Then, cut them into semi-circles or cubes, ready for quick pickling.

Step 2: Make the Brine

1. To prepare the brine solution, combine water, vinegar, sweetener and half of the pickling spice mix in a saucepan. Heat the mixture over medium heat, boiling it until the sweetener is fully dissolved.
2. Let the brine cool for 10 minutes, then transfer it to a measuring jug.

Step 3: Pickle the Beets

1. Add pickling spice to the bottoms of the mason jars.
2. Lay the beets over the pickling spice and fill up the jars, leaving some room at the top.
3. Pour equal amounts of brine into the jars over the beets, covering them entirely. Add extra water if the solution runs out.
4. Allow the pickled beets to cool, then tightly cover the jars and place them in the refrigerator. Wait 12-24 hours for the best results to enjoy these sugar-free beets fully.

After whipping up a few jars of quick-pickled beetroot slices and stashing them in the fridge, you’re in for a treat! These vibrant slices are perfect for livening up salads, adding a tangy touch as a side condiment, or even packing up for a picnic. They’re not just tasty; they’re your secret weapon for staying low-carb while enjoying delicious meals.

What Type of Beetroot Can I Use for Pickling?

Beetroot is a versatile vegetable that can enhance a variety of dishes with its earthy flavour and vibrant colour. Many beetroot varieties, including Chioggia, red, white, and yellow beets, are available from late Summer to Fall.

Each type has its unique taste and aesthetic appeal; for instance, Chioggia beets are known for their striking pink and white concentric rings when sliced.

You can use any variety of beetroot for this recipe, but I prefer red beets as they are available year-round and sold in bulk bags of around six beets. This makes them ideal for preserving, as you can easily create a few jars of pickled beets.

Aside from pickling, beetroots can be roasted, boiled, or grated into salads, and they add a beautiful pop of colour and nutrition to smoothies. They are also a natural colouring agent, and I use grated beetroot to add an intense colour in my Sugar-Free Rose Syrup recipe.

Why Beets are Healthy?

Cell Growth and Repair

Beetroot contains essential vitamins and minerals, including high folate, which helps support cell growth and repair. Additionally, it includes a good amount of manganese, which is beneficial for bone formation.

Anti-Inflammatory

Eating beetroot can give your body essential nutrients like potassium, magnesium, copper, iron, vitamin C, and zinc that help to reduce inflammation in your body. Beetroot’s distinct red and yellow colour comes from betalains, which also have anti-inflammatory properties.

Rich in Antioxidants

Beetroot is great for your heart as it’s packed with nitrates, which turn into nitric oxide in your body. This helps relax your blood vessels, improving blood flow and lowering blood pressure, which is super essential for keeping your heart healthy. Plus, beetroot is loaded with antioxidants that fight off harmful free radicals, which can damage your cells and lead to heart issues. So, adding beetroot to your diet can really help support your heart!

Alleviates Menopause Symptoms

If you’re navigating through menopause, you might want to give beets a shot. They’re packed with phytoestrogens, which are like little helpers that mimic estrogen in your body. When those estrogen levels dip, many of us face annoying symptoms like hot flashes and mood swings. But guess what? Adding beets to your meals could really help ease those pesky symptoms. You can throw these pickled beets into salads or sip on some beet juice. They could be a delicious way to feel a little better!

So Many Ways to Eat Quick Pickled Beets

Figuring out what goes well with pickled beets is pretty easy, especially since I’ve already polished off my second jar and tossed them into almost every meal I make.

I’m not even embarrassed to mention that I grab a fork, pop the lid open, and sneak a few beets in. Just a heads up, this habit of eating pickled beets straight from the jar with the fridge door open has become a thing for me, and it’s okay if you do it too!

• Alternative to dill pickles: Enjoy the beetroot slices with anything you would typically eat with dill pickles.

• Enjoy beets in salads: Add slices of pickled beetroot to Mediterranean salads with goat or feta cheese and sunflower or pumpkin seeds.

• A delicious beet accompaniment: They’re also a great side dish for curries, cauliflower rice meals, lettuce burgers, and wraps.

• Charcuterie board: Serve beets on a charcuterie board, condiment tray, or pickle platter.

• BBQ condiment: Use pickled beets as a condiment for sausages, grilled chicken or a side with Asian Turkey Burger Lettuce Wraps at a BBQ.

• Make a Beet Salad: Pickled beet salads are a delicious option when you are out of lettuce greens. Mix beet slices with some red onions and feta cheese.

• Beetroot dressing: Puree the pickled beets and mix them with olive oil and garlic to make a tangy beet salad dressing.

What to Make With Pickled Beet Juice

• There are quite a few things you can do with the pickle juice. Since it’s low carb, it can help sweeten salad dressing without adding more sweetener, and of course, there’s no need to add white sugar.
• Make a quick beetroot ketchup by mixing two parts tomato puree with one part pickled beetroot juice. Then add salt and pepper to taste, and Bob’s your uncle – you have made low-carb ketchup, which is so tasty.
• Submerge boiled eggs in the beetroot pickle juice and watch how they turn purple.  Slice the eggs and add them to salads for a vibrant touch.
• Replace vinegar in a salad dressing with beetroot pickle juice, and you’ll have an earthy-tasting dressing for your salad.
• Consider using pickled beetroot juice as a natural food colouring ingredient for baked goods like cakes and cauliflower rice, or even to add colour to meringues.

How to Store Quick-Pickled Beetroot Slices

Store jars of Quick Pickled Beets in the refrigerator, just like you would with an opened jar of pre-made pickled beets.

For the best flavour, let the beets soak in the brine for 12 to 24 hours. The longer they sit, the stronger their taste becomes. Keeping them refrigerated helps maintain their delicious flavour for up to 2 weeks.

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