Refrigerator pickled beets make a tangy and versatile addition to any meal, enhancing salads, sandwiches, and charcuterie boards with their vibrant flavor.
If you’re looking for a quick and easy way to enjoy the earthy flavor of beets, this refrigerator pickle recipe is perfect for you. It’s simple and fast, ideal for both first-time picklers and seasoned pros.
Why Choose Refrigerator Pickles?
This easy refrigerator pickle recipe lets you enjoy pickled beets without the need for long-term processing. Unlike traditional pickles that require a water bath canner, these pickles are ready in just an hour.
You won’t need to sterilize jars or wait weeks to enjoy your beets. Instead, you’ll have a delicious, tangy treat in no time. Even if you don’t have fresh beets from your own garden or a farmers market, you can make this using canned beets.
Quick and Easy Refrigerator Pickled Beets
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Kitchen Essentials
Ingredients
- 6-8 Medium Beets if fresh, trimmed, peeled, and sliced into thick slices. If canned, drain the liquid.
- 1 Cup Apple Cider Vinegar or white vinegar or white wine vinegar
- 1 Cup Cold Water
- 3/4 Cup Granulated Sugar or maple syrup for a touch of sweetness
- 1 Teaspoon Salt
- ½ Teaspoon Whole Cloves
- ¼ Teaspoon Ground Cinnamon optional
- 3 Cloves Garlic peeled and smashed, optional
Instructions
- Wash the beets thoroughly. I like to scrub with a vegetable brush to get all the dirt off. Cut the tops off. Boil them in a large pot of water for 15-20 minutes.
- Drain and cool them under cold water. Peel the skins off and cut off the roots and tops. Slice the beets into thick slices. You can use canned beets for this recipe too. Just drain the liquid before adding to the brine.
- Make the brine in a small saucepan, combine apple cider vinegar, cold water, granulated sugar, salt, and whole cloves. Optionally, add garlic and a dash of ground cinnamon. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- Add the sliced beets to the brine and cook for an additional 5 minutes. Remove from heat and let the beets cool to room temperature in the brine to avoid air bubbles and ensure even pickling.
- Add the beets and brine airtight containers, leaving about 1/2 inch of space at the top. This recipe fills approximately 3-4 pint jars if you decide to can them rather than just refrigerate.
- Seal the jars tightly and refrigerate. The pickled beets will be ready to eat after 4 hours, though their flavor develops further after 24 hours. They’ll keep well in the refrigerator for up to a month.
Your Own Private Notes
Nutrition
What to Serve Pickled Beets With?
Pickled beets are versatile and can be paired with a variety of dishes to enhance their tangy flavor. Here are some great options.
Goat Cheese Salad: The creamy and tangy goat cheese complements the acidity of pickled beets beautifully.
Grilled Chicken: Marinated with lemon and herbs, grilled chicken adds a hearty touch to your meal.
Quinoa Pilaf: This protein-rich side dish with sautéed onions and fresh herbs pairs well with the tangy beets.
Arugula and Feta Salad: The peppery arugula and creamy feta, with a zesty citrus dressing, create a refreshing combination.
Smoked Salmon: The rich, smoky flavor of salmon balances the vibrant acidity of pickled beets.
Borscht: This traditional beet soup can be enjoyed hot or cold alongside pickled beets.
Charcuterie Board: Include pickled beets on a charcuterie board with cheeses, meats, and crackers for a sophisticated touch.
Recipe Variations
Sweet Pickled Beets: Swap granulated sugar for maple syrup.
Can I use different types of vinegar? Yes, white vinegar or white wine vinegar works well.
Spicy Pickled Beets: Add red pepper flakes or a sliced jalapeño.
Herbed Beets: Incorporate fresh dill or thyme.
Storage and Shelf Life
Store pickled beets in an airtight container in the refrigerator. For long-term storage, use a water bath canner or pressure canner, following proper canning procedures.
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