Here’s how to make both quick refrigerator pickled beets and traditional canned pickled beets (for longer storage).
🥄 Quick Refrigerator Pickled Beets
🧺 Ingredients
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2 lbs (about 5–6 medium) beets, trimmed and scrubbed
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1 cup apple cider vinegar (or white vinegar)
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1 cup water
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½ cup granulated sugar (adjust to taste)
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1½ tsp salt
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(Optional) ½ tsp black peppercorns
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(Optional) ½ tsp mustard seeds
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(Optional) 1 bay leaf or a few cloves for a more old-fashioned flavor
👩🍳 Instructions
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Cook the beets:
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Place beets in a pot, cover with water, and bring to a boil.
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Simmer for 30–40 minutes, until tender when pierced with a fork.
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Drain, cool slightly, then peel (the skins slip right off).
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Slice or cube the beets.
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Make the brine:
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In a saucepan, combine vinegar, water, sugar, salt, and any spices.
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Bring to a boil, stirring until sugar and salt dissolve.
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Pickle the beets:
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Place sliced beets in clean jars or a glass container.
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Pour the hot brine over the beets, ensuring they’re fully covered.
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Let cool to room temperature, then seal and refrigerate.
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Marinate:
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Chill for at least 24 hours before eating (they get even better after a few days).
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Keeps in the fridge for up to 1 month.
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🫙 For Longer Storage (Canned Version)
If you want to can your pickled beets:
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Sterilize jars and lids.
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Pour hot beets and brine into jars, leaving ½-inch headspace.
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Process in a boiling water bath for 30 minutes (for pints).
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Cool and store in a cool, dark place — they’ll last up to a year.
🍽️ Serving Ideas
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Slice and serve with goat cheese, feta, or walnuts
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Add to salads or charcuterie boards
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Use as a bright side dish for roasted meats or grilled sausages
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Spoon the beet juice over deviled eggs for a pink twist!
Would you like a spiced version (with cinnamon, cloves, and allspice — perfect for holidays)?
