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!
Once you’ve made my roasted beets recipe, making these pickled beets is practically effortless!
- Any type of beet works – I just use table beets (red beets), but golden beets or gorgeous Chioggia would be great, too.
- You can boil, steam, or pressure cook the beets, but I prefer roasted beets, which helps preserve all their wonderful flavor and color.
- I always use cider vinegar for the brine, but regular white vinegar or rice wine vinegar are great substitutes.
- Feel free to play with the spices or herbs in the brine. Sugar, salt, peppercorns, and ground mustard are my preference, but I’ve seen onion and garlic added, red pepper flakes, a cinnamon stick, bay leaves, dill, etc.
- Make sure all the beets are completely covered with the brine during the pickling process. This keeps everything safe and edible.
- When you’ve finished off the beets, the brine can be brought back up to a boil and reused for another batch. Or do what I do and marinate hard boiled eggs in it to make Beet Pickled Eggs – SO GOOD.
- I prefer using wide-mouthed jars for pickled beets, which makes for easier access when you just need a few. But any glass jar with a tight fitting lid will do. (This particular recipe fits nicely into a 1 liter sized jar.)
- To be clear, this recipe for quick pickled beets is NOT shelf stable and must be stored in the refrigerator. If you are pickling to can and store, there is an entirely different process. This is for the refrigerator, only.
Can The Amount of Sugar be Reduced?
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.
How Soon Can Pickled Beets Be Eaten?
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.
How To Store Refrigerator Pickled Beets
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!
Use pickled beets and beet juice for these recipes!
How To Make Refrigerator Pickled Beets
Refrigerator Pickled Beets
- 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
- 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.
- This particular recipe will keep up to 6 weeks in the refrigerator.
- For recipe tips and variations, please refer to the full article.