Published: June 9, 2025
Amish (Quick) Pickled Beets Recipe with Mustard Seeds
As a dietitian, I’m always looking for simple ways to help people enjoy more vegetables, and this quick-pickled beet recipe is one I come back to often. Plus, I love same day recipes, especially for my pickles!
The natural sweetness of the beets pairs perfectly with the tangy brine and the subtle bite of mustard seeds. It’s easy to make, no canning required, and keeps well in the fridge all week.
Whether you’re a longtime beet lover or just warming up to them, these pickled beets work beautifully as a healthy snack, a colorful side dish, or a bright addition to salads and grain bowls.
Why You Should Make This Recipe
So, I made this beets recipe to add to a salad recipe, My Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Fish, and Walnuts. I felt the fish needed a sharp tanginess yet sweet sour flavor.
But you will love making this recipe because it is super versatile. Enjoy it with salads and grain bowls as a simple snack, in a sandwich, and even spooned over-top cottage cheese! You will also love making this recipe because it is so much better than store bought canned beets and very easy to whip together.
Enjoy the tangy and natural sweetness of these pickled beets with the gentle pops of flavor from the mustard seeds.
What Makes This Recipe “Amish”?
This recipe reflects traditional Amish cooking through its simplicity, use of pantry staples, and practical preservation methods. The vinegar-based brine, minimal ingredients, and no-fuss approach are all hallmarks of classic Amish recipes.
Tools for This Recipe
- Large Saucepan
- Sharp Knife or Mandolin
- 16 to 24oz Sanitized Jars and Lids
- plastic gloves
Ingredients for Quick Pickled Beets with Mustard Seeds
- Fresh Beets (I used red beets)
- White Vinegar (you could use apple cider vinegar as well)
- Water
- Salt
- Mustard Seeds
Optional ingredients:
- Honey – In my opinion, the beets do not need any additional sugar for they are naturally sweet.
- Black Peppercorns – I prefer to omit these because i like chewing on the mustard seeds, however if you do not plan on doing that, Black peppercorns add a lovely spicy flavor.
How to Make This Recipe
- In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a gentle boil.
- Using a mandolin or a sharp knife, thinly slice the peeled beets.
- Place beets and mustard seeds in the saucepan, ensuring they are fully or mostly immersed in enough water mixture. Allow the mixture to simmer for 1 to 7 minutes. I like my beets to be on the crunchy side (basically raw) but cook to your liking. Cooking the beets longer for them to be slightly tender but still have a crisp bite.
- Remove the saucepan from heat and let the pickling liquid cool to room temperature.
- Once cooled, transfer the pickled beets and liquid into a clean, airtight jar.
- Refrigerate for at least 24 hours before serving to allow the flavors to meld.
Tips for Success
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Wear gloves when peeling if you want to avoid beet-stained hands—but skipping them is fine if you don’t mind a little color.
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Adjust the sweetness by adding more or less sugar to suit your taste.
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Let them sit for at least a day or two in the fridge before eating. The flavor deepens and gets better with time.
Storage and Shelf Life
Once cooled, store the pickled beets in a clean, airtight jar or container in the refrigerator. Because this is a quick pickle (not a canned product), they should always be kept chilled.
The flavor gets even better after a day or two, and they’ll keep well for up to 2 weeks. Always use a clean utensil to remove beets from the jar to help them stay fresh longer. If the brine becomes cloudy or the beets lose their bright color or smell off, it’s time to compost them and make a fresh batch.
Ways to Use Pickled Beets
My favorite way to enjoy these quick-pickled beets is on a pickle tray or charcuterie board alongside creamy goat cheese and a mix of other pickled veggies. But they’re also an easy way to brighten up everyday meals. Here are some simple ideas:
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Tossed into a fresh salad
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Added to a grain bowl with greens, grains, and a protein
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Layered on pizza with goat cheese or ricotta
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Tucked into a sandwich or wrap for a sweet-tangy crunch
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Served over tacos with roasted veggies or pulled meat
You can even use them in breakfast dishes. Try adding them to savory oatmeal, serving them over scrambled eggs, or plating them next to hard-boiled eggs for a pop of color and flavor.
Variations to Try
This recipe is easy to customize based on what you have on hand or your flavor preferences. Here are a few ways to make it your own:
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Use sugar use white instead of brown sugar for a cleaner, more neutral sweetness.
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Add whole cloves or a cinnamon stick for a warm, spiced note.
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Drop in a dried or fresh hot pepper if you like a little heat.
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Tuck in a few slices of onion for extra bite and tang.
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Add fresh herbs like dill or thyme for a more herbaceous twist.
Try one or two at a time to see what you like best. This recipe is flexible, so don’t be afraid to play around with it.
Enjoy This Recipe? You Will Love These Too!
Creamy Vegan Apple Walnut Dressing
Quick Pickled Beets and Mustard Seeds
Equipment
- 1 Sauce Pan
- 1 Mandolin or sharp knife
- 1 16 or 24oz sanitized jar and lid
Ingredients
- 3 medium sized beets, peeled
- 1⅓ cups vinegar
- ½ cup water
- 2 tbsp mustard seeds
- 1 tsp kosher salt
- optional: honey or sugar to taste
Instructions
Step 1: Prepare the Beets
- Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
- For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
- Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
- Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
- Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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