Here’s a simple and tasty way to make refrigerator pickled beets 🥗🍂—no canning required, just quick pickling for the fridge.
Ingredients (Serves 4–6)
- 4–5 medium Beets, peeled and sliced or cubed
- 1 cup White Vinegar or apple cider vinegar
- 1 cup Water
- ½ cup Sugar (adjust to taste)
- 1 tsp Salt
- Optional spices: 1–2 Cloves, 1 Cinnamon Stick, or a few Peppercorns
Instructions
- Cook the beets
- Boil whole beets in water until tender when pierced with a fork (20–30 minutes depending on size).
- Drain, let cool slightly, then peel and slice or cube.
- Make the pickling liquid
- In a small saucepan, combine vinegar, water, sugar, salt, and optional spices.
- Heat until sugar and salt are completely dissolved.
- Combine in a jar
- Place beet slices in a clean jar or container.
- Pour the warm pickling liquid over the beets, making sure they are fully submerged.
- Cool and refrigerate
- Let the jar cool to room temperature.
- Seal and refrigerate for at least 24 hours for flavors to develop.
- Serve
- Enjoy as a side dish, salad topping, or snack.
- Will keep in the fridge for 2–3 weeks.
✅ Tips
- For extra flavor, add a splash of orange juice or balsamic vinegar to the pickling liquid.
- If you like spicy pickled beets, add a small sliced chili pepper to the jar.
- You can make small jars for gifts—just ensure they’re fully chilled and sealed.
If you want, I can also give a quick pickled beet salad recipe that mixes the pickled beets with feta, walnuts, and greens for a ready-to-eat dish.
Do you want me to share that salad recipe?
