Refrigerator Pickled Beets are a quick, tangy-sweet pickle that doesn’t require canning. They stay crisp and flavorful in the fridge and are great for salads, sandwiches, or as a side. 🫙🥗
Ingredients
- 4 medium beets
- 1 cup white vinegar (or apple cider vinegar)
- ½ cup water
- ½ cup sugar
- 1 tsp salt
- ½ tsp black peppercorns (optional)
- 1 small onion, thinly sliced (optional)
- 1 bay leaf (optional)
Instructions
1. Cook the Beets
- Wash the beets and trim the stems.
- Boil them in water for 30–40 minutes until tender.
- Cool, peel the skins off, and slice or cube them.
2. Make the Pickling Brine
- In a saucepan combine:
- vinegar
- water
- sugar
- salt
- Bring to a gentle boil and stir until sugar dissolves.
3. Pack the Jar
- Place sliced beets (and onions if using) into a clean jar.
- Add peppercorns and bay leaf.
4. Pour and Chill
- Pour the hot brine over the beets until covered.
- Let cool, then seal and refrigerate.
Ready to Eat
- Best after 12–24 hours in the fridge.
- Keeps for 2–3 weeks refrigerated.
Flavor Variations
- Garlic: add 2 smashed cloves
- Sweet spice: add cinnamon stick and cloves
- Dill style: add fresh dill and mustard seeds 🌿
💡 Serving ideas
- With grilled meat or roast chicken
- In salads with goat cheese and walnuts
- On sandwiches or burgers
If you’d like, I can also share:
- Old-fashioned Amish pickled beets recipe
- Spicy garlic pickled beets 🌶️
- A 10-minute shortcut using canned beets.
