These Refrigerator Pickled Beets offer a delightful combination of flavor and crunch, with a subtle touch of sweetness, making them an easy and convenient option for those seeking a quick pickle recipe.
Having a jar of quick pickled beets on hand is truly a versatile addition to your kitchen. Whether you need a tasty side dish or a satisfying snack, these beets are ready to go whenever you are. The best part? You can keep them in the fridge for up to a month without any hassle. No fancy equipment required—just your refrigerator and some mason jars.
Reflecting on my childhood, I fondly remember my grandmother’s dedication to canning a variety of foods, from jams to fresh garden vegetables. While I don’t have as much time as she did, I eagerly embrace any canning process that is swift and straightforward. The minimal investment of time and effort is truly rewarding when you can enjoy the taste of fresh, homemade food at your fingertips.
These easy pickled beets maintain their delightful crunch because they aren’t cooked prior to pickling. However, if you prefer a softer beet, you have the option to blanch the sliced beets for just 60 seconds in boiling water.
For those interested in growing their own beets to pickle, consider planting a fall crop in July or August. This timing allows the beets to mature fully during the cool days of autumn, ensuring optimal flavor and quality for your easy pickled beet recipe.
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Why You’ll Love These Pickled Beets
- Convenient and Quick: takes minimal time and effort compared to traditional pickling methods.
- Customizable: offers flexibility and creativity in flavor profiles by using different spices, herbs and vinegars.
- Crisp texture and freshness: the quick pickling process preserves the beets and maintains the natural crunch and texture.
- Health benefits: offer a good source of vitamins, minerals and dietary fibers. Plus, great for your heart and reduces inflammation.
Pickled Beets Ingredients
- Beets
- Large red onion
- Red wine vinegar
- Granulated sugar
- Whole mustard seed
- Celery seed
- Crushed red pepper flakes
- Salt
How to Make Refrigerator Pickled Beets
Prep the beets and onions. Slice the tops off the beets and peel the skin off. Cut beets into thin rounds or bite size pieces. Finely slice the onion into quarter circles.
Prepare the pickling process. In clean glass jars, layer beets and onions.
Between the jars, evenly distribute the mustard seed, celery seed, and red pepper flakes.
Make the pickling brine. In a medium saucepan, combine the vinegar, ¾ cup/177ml water, sugar, and salt. Stir until dissolved. Bring to a simmer over medium heat.
Top with brine. Pour the hot liquid over beets, covering them completely. Leave at least ½”/12mm space at the top of the jar.
Refrigerate and store. Place the lids on the jars and seal tightly. Place in the fridge and allow to pickle for at least 5 days before consuming.
Storing
Keeps in the fridge for up to 1 month – the pickle flavor will get stronger as it sits.
Recipe Tips
- Any variety of beets can be pickled.
- Add your favorite spices to suit your taste preference such as garlic cloves, ginger, dill or thyme.
- If want soft beets, the sliced beets can be blanched for 60 seconds in boiling water.
- Thinner slices will pickle faster, while larger pieces may require more time.
How to Use Pickled Beets
Pickled beets are great on salads, sandwiches, charcuterie boards, a side dish alongside a main course, beet infused recipes or as a snack.
FAQs
They last about one month when stored in the fridge.
For this recipe I used red wine vinegar. You could also use a white vinegar, apple cider vinegar or white wine vinegar for this recipe. The preference is up to you as the taste will differ with each one.
Yes, you can use canned beets. Just make sure that the label says beets as the only ingredient.
If they are slimy, discolored or have a smell, throw them out.
If you like this pickled recipe, try my quick pickled red onions. They are ready to eat in 30 minutes and make a great addition to sandwiches, salads, and burgers.
Recipe
Refrigerator Pickled Beets
Ingredients
- 1 ¼ lbs beets
- ½ large red onion
- 3 tbsp granulated sugar
- 1 ½ tsp salt
- 1 tsp whole mustard seed
- ½ tsp celery seed
- ½ tsp crushed pepper flakes
- 1 ¼ cup red wine vinegar
Instructions
- Prep the beets and onions. Slice the tops off the beets and peel the skin off. Cut beets into thin rounds or bite size pieces. Finely slice the onion into quarter circles.
- Prepare the pickling process. In clean glass jars, layer beets and onions.Between the jars, evenly distribute the mustard seed, celery seed, and red pepper flakes.
- Make the pickling brine. In a medium saucepan, combine the vinegar, ¾ cup/177ml water, sugar, and salt. Stir until dissolved. Bring to a simmer over medium heat.
- Top with brine. Pour the hot liquid over the beets, covering them completely. Leave at least ½”/12mm space at the top of the jar.
- Refrigerate and store. Place the lids on the jars and seal tightly. Place in the fridge and allow to pickle for at least 5 days before consuming.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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