Why You’ll Love This Recipe

I love this recipe because I don’t need any special canning equipment. Once I cook the beets, I prepare a quick brine, pour it over them, and let the refrigerator do the rest of the work.

I also like the balance between the natural sweetness of beets and the acidity of vinegar. A little sugar softens the sharpness of the brine, while optional spices give me plenty of ways to customize the flavor.

These refrigerator beets are also convenient for meal preparation. I can keep a jar ready in the refrigerator and add a few slices to salads, sandwiches, and other meals whenever I want something tangy and colorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh beets
White vinegar or apple cider vinegar
Water
Granulated sugar
Salt
Black peppercorns, optional
Mustard seeds, optional
Whole cloves, optional
Bay leaf, optional
Thinly sliced red onion, optional

Directions

I wash and scrub the beets thoroughly, then trim away most of the stems and roots.
I place the beets in a large pot, cover them with water, and bring the water to a boil. I reduce the heat and simmer until the beets are tender when pierced with a fork. Depending on their size, I usually allow about 30 to 45 minutes.
I drain the cooked beets and let them cool until I can comfortably handle them. I remove the skins, then slice or cut the beets into bite-sized pieces.
To prepare the brine, I combine the vinegar, water, sugar, and salt in a saucepan. I add any optional peppercorns, mustard seeds, cloves, or bay leaf at this stage.
I bring the brine to a gentle simmer and stir until the sugar and salt have completely dissolved. I then remove it from the heat.
I pack the cooked beets into a clean jar or another nonreactive refrigerator-safe container. If I am using red onion, I layer the slices between the beets.
I carefully pour the warm brine over the beets until they are completely submerged.
I let everything cool, cover the container tightly, and transfer it to the refrigerator.
I refrigerate the beets for at least 24 hours before serving. I prefer waiting about 2 to 3 days when possible because the flavor becomes stronger as the beets sit in the brine.

Servings and Timing

I usually get about 6 servings from one batch, depending on how I serve the pickled beets.

Prep time: 15 minutes
Cook time: 30–45 minutes
Cooling and assembly time: About 15 minutes
Pickling time: At least 24 hours
Total active time: About 1 hour
Servings: About 6

Variations

For sweeter pickled beets, I increase the sugar in the brine slightly. When I prefer a sharper, more acidic flavor, I reduce the sugar instead.

I sometimes use apple cider vinegar for a fruitier flavor. White vinegar gives me a cleaner, sharper taste, so I choose between the two depending on the flavor I want.

For warmly spiced beets, I add whole cloves, cinnamon, peppercorns, or allspice to the brine. I use these spices sparingly so they complement rather than overpower the earthy flavor of the beets.

I also like adding thinly sliced red onions. They pickle alongside the beets and develop a sweet-tart flavor while taking on a beautiful reddish color.

For extra visual variety, I can use golden beets instead of red beets or prepare separate jars of both colors.

Storage/Reheating

I store Refrigerator Pickled Beets in a clean, tightly covered container in the refrigerator. I keep the beets submerged in their brine and use clean utensils whenever I remove a portion.

For the best quality, I generally enjoy homemade refrigerator pickled beets within about 3 to 4 weeks. These are refrigerator pickles rather than shelf-stable canned beets, so I always keep them refrigerated.

I don’t reheat pickled beets because I prefer serving them cold or at room temperature. If I want them less chilled, I remove the amount I plan to eat and let it sit briefly at room temperature before serving.

I don’t store these jars at room temperature. If I want shelf-stable pickled beets, I use a tested canning recipe and the appropriate processing method instead.

FAQs

How long do Refrigerator Pickled Beets need to sit before eating?

I wait at least 24 hours before eating them so the vinegar brine has time to flavor the beets. When I have enough time, I let them pickle for 2 to 3 days for an even more developed flavor.

Do I have to cook beets before pickling them?

For this recipe, I cook the beets until tender before placing them in the brine. This gives me pleasantly tender pickled beets that readily absorb the sweet and tangy flavors.

How long do Refrigerator Pickled Beets last?

I generally keep my refrigerator pickled beets for about 3 to 4 weeks when they are continuously refrigerated in a clean, covered container and kept submerged in brine. If I notice mold, an unusual odor, or other signs of spoilage, I discard them.

Can I use canned beets for refrigerator pickles?

Yes. When I want a quicker version, I can use drained canned beets and skip the cooking step. I prepare the brine, combine it with the beets, and refrigerate them until the flavors have had time to develop.

What can I serve with Pickled Beets?

I like adding pickled beets to green salads, grain bowls, sandwiches, and cheese boards. I also pair them with goat cheese, feta, hard-boiled eggs, roasted meats, or other vegetables, or simply serve them as a tangy side dish.

Conclusion

Refrigerator Pickled Beets are one of my favorite ways to turn simple beets into a colorful, sweet, and tangy addition to everyday meals. I love that I can make them without traditional canning equipment and customize the brine with onions, herbs, or warm spices. After a little time in the refrigerator, I have flavorful pickled beets ready to add to salads, sandwiches, bowls, and side dishes.

Refrigerator Pickled Beets Recipe

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Refrigerator Pickled Beets are an easy, tangy, and slightly sweet way to preserve tender cooked beets without traditional canning. After soaking in a simple vinegar brine, they make a colorful addition to salads, sandwiches, grain bowls, and side dishes.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30–45 minutes
Total Time: 24 hours 45 minutes
Yield: 6 servings
Category: Side Dish
Method: Pickling
Cuisine: American
Diet: Vegan

Instructions

Wash and scrub the beets thoroughly, then trim away most of the stems and roots.
Place the beets in a large pot and cover with water. Bring to a boil, reduce the heat, and simmer for 30 to 45 minutes, or until tender when pierced with a fork.
Drain the cooked beets and let them cool until comfortable to handle. Remove the skins, then slice or cut the beets into bite-sized pieces.
Combine the vinegar, water, granulated sugar, and salt in a saucepan. Add optional peppercorns, mustard seeds, cloves, or bay leaf if desired.
Bring the brine to a gentle simmer and stir until the sugar and salt are completely dissolved. Remove from the heat.
Pack the cooked beets into a clean jar or nonreactive refrigerator-safe container. Layer thinly sliced red onion between the beets if using.
Carefully pour the warm brine over the beets until they are completely submerged.
Let the beets and brine cool, cover the container tightly, and transfer it to the refrigerator.
Refrigerate for at least 24 hours before serving. For a stronger, more developed flavor, let the beets pickle for 2 to 3 days.

Notes

Increase the sugar slightly for sweeter pickled beets or reduce it for a sharper, more acidic flavor.
Apple cider vinegar provides a fruitier flavor, while white vinegar produces a cleaner and sharper taste.
Whole cloves, cinnamon, peppercorns, or allspice can be added sparingly for warmly spiced pickled beets.
Thinly sliced red onions can be pickled alongside the beets for additional sweet-tart flavor.
Golden beets can replace red beets or be prepared separately for additional color variety.
Drained canned beets can be used for a quicker version, allowing you to skip the beet-cooking step.
Keep the beets submerged in their brine and use clean utensils when removing portions from the container.
Store tightly covered in the refrigerator and enjoy within about 3 to 4 weeks for the best quality.
These are refrigerator pickles and are not shelf-stable. Keep them refrigerated rather than storing the jars at room temperature.
Discard the beets if you notice mold, an unusual odor, or other signs of spoilage.
Serve chilled or let individual portions stand briefly at room temperature before serving.

Nutrition

Serving Size: 1 serving
Calories: 90 kcal
Sugar: 16 g
Sodium: 330 mg
Fat: 0.2 g
Saturated Fat: 0 g
Unsaturated Fat: 0.1 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg