Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Remember those fantastic pickled beets your grandma used to make? Well, now you can make them too!
These refrigerator pickled beets are a little different than formal canning recipes, where you have to sterilize the jars, process in a boiling water bath, and store at room temperature. For these, you simply roast your beets, slice them, make the brine, and poor it over the vegetables, then store in the refrigerator.
While this pickled beets recipe doesn’t have that super long term storage as the former, they do last up to 6 weeks, and since they’re so easy to make, you can quickly whip up another batch!
This recipe calls for a 1/3 cup sugar (and before that shocks you, I’ve seen brines made with 2 whole cups!), so…perspective. The sugar can be reduced, but I really don’t recommend it. The sugar balances out the vinegar and if you cut back too much, the beets will taste too vinegary. And if you cut back too much on the vinegar, you won’t have a good brine. It’s important to remember that the sugar acts as a marinade and you don’t actually drink it.
You can eat them right away, but in order to let the flavors deepen I would recommend waiting at least a couple days. After filling the jar with the beets and brine, I let it sit on the counter for half a day or so, then I move it to the refrigerator.
Pickling is a way to preserve food, so luckily pickled beets will last in the fridge quite a long time. This particular recipe will keep up to 6 weeks.
Luckily beets are available year round, so you have no excuse not to have pickled beets in your refrigerator at all times!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. …
- In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour.
Refrigerator Pickled Beets
Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack!
Prep: 10min
Total: 1450min
Serving Size: 1 serving
Nutrition Facts: calories 77 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 360 mg, Fiber 3 g, Sugar 14 g, servingSize 1 serving
Ingredients:
- 4 medium roasted beets (, cooled, peeled, and sliced (<< click that link for how to make roasted beets))
- 1 cup cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon (dry) ground mustard
- 5 whole black peppercorns
Instruction:
- Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
- Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
- Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
How to Pickle Beets – Martha Stewart
FAQ
Are pickled beets healthy?
What is the best vinegar to use for pickling beetroot?
For pickles to last in the jar, the vinegar must be 6% acidity. White wine and malt vinegars are 6%, but cider vinegar has slightly lower acidity, so is more suitable for chutneys.
How long do pickled beets last in a jar?
Are pickled beets good for your kidneys?
