🥗 Refrigerator Pickled Beets
Refrigerator pickled beets are a quick and easy way to enjoy tangy, sweet, and earthy beets without traditional canning. They are stored in the fridge and are ready to eat within a few hours to a couple of days.
🥄 Ingredients
- 3–4 medium cooked beets, peeled and sliced or cubed
- 1 small red onion, thinly sliced (optional)
- 1 cup vinegar (white, apple cider, or red wine vinegar)
- 1/2 cup water
- 1/4–1/2 cup sugar (adjust to taste)
- 1 tsp salt
- Optional spices: black peppercorns, mustard seeds, bay leaf, cloves
👩🍳 Method
- Cook Beets: Boil or roast beets until tender. Peel and slice.
- Prepare Brine: In a saucepan, combine vinegar, water, sugar, salt, and optional spices. Heat until sugar dissolves.
- Combine: Place beets (and onions if using) in a clean jar or airtight container. Pour hot brine over them.
- Cool & Refrigerate: Let cool to room temperature, then cover and refrigerate.
- Ready to Eat: Beets can be eaten after 4–6 hours, but flavor improves after 24 hours.
🍴 Tips & Variations
- Spicy Pickle: Add sliced jalapeños or red pepper flakes.
- Herb-Infused: Add fresh dill, thyme, or rosemary.
- Sweet & Tangy: Increase sugar slightly for a sweeter pickle.
- Storage: Keeps 2–3 weeks in the refrigerator.
Refrigerator pickled beets are fast, flavorful, and versatile, perfect as a salad topping, side dish, or sandwich addition.
I can also share a bright pink quick pickle version that keeps beets crunchy and vibrant for salads. Do you want that recipe?
