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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.

Ingredients

  • 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

Instructions

  1. Wash and scrub the beets thoroughly, then trim away most of the stems and roots.
  2. 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.
  3. 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.
  4. Combine the vinegar, water, granulated sugar, and salt in a saucepan. Add optional peppercorns, mustard seeds, cloves, or bay leaf if desired.
  5. Bring the brine to a gentle simmer and stir until the sugar and salt are completely dissolved. Remove from the heat.
  6. Pack the cooked beets into a clean jar or nonreactive refrigerator-safe container. Layer thinly sliced red onion between the beets if using.
  7. Carefully pour the warm brine over the beets until they are completely submerged.
  8. Let the beets and brine cool, cover the container tightly, and transfer it to the refrigerator.
  9. 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

Find it online: https://thefamilycooking.com/refrigerator-pickled-beets-recipe/