Easy Pickled Beets with Sushi Vinegar is a simple, no-fuss recipe that’s perfect for everyday cooking. Beets are a vegetable we always keep in our fridge—they’re nutritious, earthy, and have a subtle natural sweetness that becomes surprisingly addictive, a true grown-up flavor. While roasted beets are delicious on their own, turning them into pickles makes them even more convenient to enjoy. This recipe couldn’t be easier: just combine rice vinegar and sushi seasoned vinegar, then add roasted beets—no extra ingredients or complicated pickling liquid needed. These pickled beets keep well in the refrigerator and are great for quick salads, side dishes, or a healthy snack.
Ingredients
- Red beets: 16 oz (about 450 g), medium size (about 4)
- Rice vinegar: 1 cup (or cider vinegar)
- Sushi seasoned vinegar: ½ cup
Step-By-Step Instructions
1. Preheat the oven
Preheat the oven to 400°F (200°C). Trim the stems from the beets if needed, then wrap each beet individually in aluminum foil.
2. Roast the beets
Roast the wrapped beets for 50 minutes to 1 hour, or until they can be easily pierced with a fork.
3. Peel and cut
Let the beets cool slightly. Peel off the skins using your hands or a small knife—they should come off easily. Cut the beets into wedges.
4. Add vinegar and store
Place the beet wedges in a clean jar or airtight container. Mix the rice vinegar (or apple cider vinegar) with the sushi seasoned vinegar, then pour it over the beets until well coated.
5. Chill and marinate
Cover and store in the refrigerator. The beets are best after marinating overnight or longer.
These pickled beets are also perfect for making a simple beet salad. I often use them as a base for an easy, refreshing salad—you can find the full beet salad recipe here.
Recipe Tips
- Optional flavor additions: This recipe is designed to be simple, but you can add black peppercorns, bay leaves, or citrus peel if you’d like a twist.
- Adjust vinegar balance to taste: Sushi seasoned vinegar already contains sugar and salt. If you prefer a milder flavor, you can slightly reduce the amount or adjust the ratio with regular vinegar.
FAQ
A. Stored in a clean, airtight container, they keep well in the refrigerator for 4–6 weeks.
Easy Picked Beets With Sushi Vinegar
Ingredients
- 16 oz Red beets / 450g or 4 medium size
- 1 cup Rice vinegar or apple cider vinegar
- ½ cup Sushi seasoned vinegar
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Trim the beets if needed and wrap each beet individually in aluminum foil.
- Roast the beets: Roast for 50 minutes to 1 hour, or until a fork easily pierces through.
- Peel and cut: Let the beets cool slightly. Peel off the skins using your hands or a knife, then cut into wedges.
- Add vinegar and store: Place the beet wedges in a clean jar or airtight container. Mix the rice vinegar (or apple cider vinegar) with the sushi seasoned vinegar and pour over the beets until well coated.
- Chill and marinate: Cover and refrigerate. The beets are best after marinating overnight or longer.
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