11 Pickled Beets Recipes Earthy
I still remember the earthy tang of my grandmother’s pickled beets from summer barbecues in her sun-dappled garden. As a kid, I’d sneak bites straight from the jar, the deep crimson slices bursting with vinegary sweetness and a whisper of clove that grounded me like the rich soil she tended. Those jars were her love language, preserving the harvest’s essence through winter, and they’ve inspired my lifelong obsession with pickling.
Lately, I’ve been experimenting in my own kitchen, raiding farmers’ markets for heirloom beets and infusing them with “earthy” spices—think roots, herbs, and warm aromatics that echo the forest floor. In a world of flashy trends, these recipes bring us back to simple, soul-nourishing ferments that boost gut health, add vibrant color to plates, and pack antioxidants. Whether you’re a pickling newbie or pro, these 11 recipes will earthy-up your pantry.
Classic Clove-Spiked Pickled Beets
For this timeless recipe, slice 2 pounds of cooked beets into rounds and pack into sterilized quart jars. Prepare a brine with 2 cups apple cider vinegar, 1 cup water, 1 cup sugar, 1 tablespoon salt, 6 whole cloves, and a cinnamon stick—bring to a boil, then pour over beets. Seal and process in a water bath for 10 minutes. These earthy gems offer probiotics for digestion and nitrates for heart health, perfect as a side or salad topper.
The cloves lend a deep, woody warmth that enhances beets’ natural earthiness without overpowering. Store for up to a year; they mellow beautifully after a month.
Ginger-Turmeric Golden Pickled Beets
Use 2 pounds golden beets, roasted and quartered. Brine: 1.5 cups white vinegar, 1 cup water, 3/4 cup honey, 2 tablespoons salt, 3-inch fresh ginger (sliced), 2 tablespoons turmeric powder, and black peppercorns. Boil, pour over beets, and can for 10 minutes. This anti-inflammatory duo fights oxidative stress and adds a zesty, grounding kick to grain bowls.
Turmeric’s golden hue and ginger’s subtle heat create an earthy glow-up, ideal for immunity boosts during cold seasons.
Rosemary-Garlic Roasted Beets Pickle
Roast 2 pounds beets with 4 garlic cloves and 3 rosemary sprigs at 400°F for 45 minutes, then slice. Brine: 2 cups red wine vinegar, 1 cup water, 1 cup brown sugar, 1 tablespoon salt. Infuse with extra rosemary and garlic, boil, and jar. Process 10 minutes. Heart-healthy and aromatic, these elevate charcuterie boards with herbaceous depth.
The roasting caramelizes natural sugars, amplifying earthiness for a gourmet pantry staple.
Cinnamon-Allspice Whole Baby Beets
Tiny beets (2 pounds) simmered whole. Brine: 2 cups malt vinegar, 1 cup water, 1 cup sugar, 2 teaspoons salt, 2 cinnamon sticks, 1 tablespoon allspice berries. Simmer 5 minutes, pour over, and process 10 minutes. Warming spices aid digestion and blood sugar balance, evoking autumn harvests.
These petite pickles are snackable and infuse deeply with pie-spice earthiness.
Thyme-Bay Leaf Chioggia Beets Pickle
Candy-striped Chioggia beets (2 pounds), sliced thin. Brine: 1.5 cups champagne vinegar, 1.5 cups water, 3/4 cup sugar, 1 tablespoon salt, 4 thyme sprigs, 2 bay leaves. Quick-pickle in fridge for 24 hours or can traditionally. Antioxidant-rich stripes add visual pop and subtle herbal earth to salads.
No-cook option makes it beginner-friendly with timeless, woodsy flavors.
Fennel-Star Anise Spiced Beets
Quarter 2 pounds beets. Brine: 2 cups rice vinegar, 1 cup water, 1 cup sugar, 1 tablespoon salt, 1 fennel bulb (sliced), 3 star anise, 1 teaspoon fennel seeds. Boil, jar, process 10 minutes. Licorice notes soothe digestion; great for Asian fusion bowls.
Fennel’s bulb adds crisp texture to this anisey, root-deep earthy pickle.
Horseradish Earthy Fire Beets
Grate 2 pounds cooked beets. Brine: 2 cups white vinegar, 1 cup water, 1/2 cup sugar, 2 tablespoons salt, 1/4 cup fresh horseradish, mustard seeds. Blend half the beets into brine for creaminess, pour over rest, fridge-pickle 1 week. Sinus-clearing heat pairs with probiotics for robust gut health.
A Polish-inspired kick makes these beets boldly earthy and addictive on sandwiches.
Coriander-Black Pepper Beet Medley
Mix 1.5 pounds beets with carrots. Brine: 2 cups apple cider vinegar, 1 cup water, 1 cup sugar, 1 tablespoon salt, 2 tablespoons coriander seeds, 1 tablespoon black peppercorns. Pack veggies, pour hot brine, process 10 minutes. Peppery warmth boosts circulation; versatile root harmony.
This medley expands earthy beets into a crunchy, spiced pickle platter.
Smoky Paprika Canned Beets
Slice 2 pounds beets. Brine: 1.5 cups balsamic vinegar, 1.5 cups water, 3/4 cup sugar, 2 tablespoons salt, 1 tablespoon smoked paprika, cumin seeds. Simmer, jar, process 10 minutes. Smokiness mimics campfire earth, rich in betalains for detox.
Balsamic depth creates a robust, umami-packed earthy essential.
Sage-Onion Herbed Pickled Beets
Thinly slice 2 pounds beets and 1 red onion. Brine: 2 cups red wine vinegar, 1 cup water, 1 cup sugar, 1 tablespoon salt, 6 sage leaves, mustard seeds. Layer alternately, pour brine, fridge 48 hours. Sage’s savory earth calms inflammation; onion adds bite.
Layering technique yields pretty, aromatic jars for cheese boards.
Mushroom-Beet Forest Pickle
Combine 1 pound beets and 1 pound shiitakes, sliced. Brine: 2 cups sherry vinegar, 1 cup water, 3/4 cup maple syrup, 1 tablespoon salt, thyme, juniper berries. Sauté mushrooms first, jar with beets, process 10 minutes. Umami explosion from fungi enhances beets’ earthiness for vegan charcuterie.
A forager’s dream: true woodland flavors in a jar.
These 11 earthy pickled beets recipes are your ticket to transforming humble roots into pantry treasures—probiotic-packed, versatile, and full of that soul-stirring depth. Grab some beets, raid your spice rack, and start pickling; your future salads, snacks, and sides will thank you! Which one will you try first? Share in the comments.
