Homemade Pickled Beets
Mediterranean-Style | Bright, Tangy & Naturally Sweet
Pickled beets are a vibrant staple across Mediterranean kitchens, especially in regions like Greece and Turkey, where they’re often served as part of a mezze platter or alongside grilled meats and seafood. This homemade version balances natural sweetness with tangy vinegar, heart-healthy olive oil, and aromatic herbs.
They’re beautiful, nutritious, and incredibly easy to prepare — perfect for salads, grain bowls, or as a colorful side dish.
🥕 Ingredients (Makes 2–3 cups)
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4–5 medium fresh beets
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1 cup apple cider vinegar (or red wine vinegar)
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1 cup water
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1 tablespoon extra virgin olive oil
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1–2 tablespoons honey (adjust to taste)
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1 teaspoon sea salt
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½ teaspoon black peppercorns
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2 garlic cloves, sliced
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1 small bay leaf
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½ teaspoon dried oregano or fresh thyme
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Optional: thinly sliced red onion
👩🍳 Instructions
1️⃣ Cook the Beets
Wash and trim beets (leave skin on).
Place in a pot, cover with water, and boil for 30–40 minutes until fork tender.
Drain and let cool. Rub off skins and slice into rounds or wedges.
(Alternative: Roast at 400°F / 200°C for 45–50 minutes wrapped in foil for deeper flavor.)
2️⃣ Prepare the Pickling Liquid
In a saucepan, combine vinegar, water, olive oil, honey, salt, peppercorns, garlic, bay leaf, and oregano.
Bring to a gentle simmer for 3–5 minutes. Stir until honey dissolves.
3️⃣ Assemble
Place sliced beets (and optional onion) into a clean glass jar.
Pour warm pickling liquid over the beets until fully submerged.
4️⃣ Cool & Refrigerate
Allow to cool at room temperature.
Seal and refrigerate for at least 24 hours before serving for best flavor.
🌿 Mediterranean Health Benefits
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Rich in antioxidants (betalains)
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Supports heart health
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Naturally anti-inflammatory
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Good source of fiber and folate
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Low-calorie and nutrient-dense
🍽 Serving Ideas
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Add to Greek salads
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Serve with grilled fish or chicken
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Toss into quinoa bowls
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Blend into hummus
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Pair with feta and walnuts
🔥 Tips for Best Results
✔ Roast instead of boil for deeper sweetness
✔ Use red wine vinegar for richer Mediterranean flavor
✔ Let pickle at least 24–48 hours
✔ Store in glass (not metal)
✔ Always keep beets submerged in liquid
🧊 Storage
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Refrigerate up to 2–3 weeks
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Always use a clean utensil when serving
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Not shelf-stable — keep refrigerated
❓ Q & A
Q1: Can I make this sugar-free?
Yes! Omit honey or use a small amount of stevia.
Q2: Can I use canned beets?
Yes — drain and rinse first, then proceed with the pickling liquid.
Q3: Why add olive oil?
It adds Mediterranean richness and smoothness to the brine.
Q4: Can I add spices?
Absolutely — try coriander seeds, cumin seeds, or chili flakes.
Q5: Are pickled beets good for weight loss?
Yes! They are low in calories, high in fiber, and help keep you full.
