Refrigerator Pickled Beets
Refrigerator Pickled Beets are a vibrant and flavorful way to preserve fresh beets while enhancing their natural sweetness. This quick pickling method is perfect for those who want to enjoy the earthy taste of beets without the need for canning equipment or extended processing times.
Servings: 4 servings
Equipment
- Large Pot
- Medium saucepan
- Glass Jar
Ingredients
Beets
- 4 medium beets Choose firm, unblemished beets for the best texture and flavor.
Pickling Brine
- 1 cup apple cider vinegar Brings a mild sweetness and tang.
- 1 cup water Used to dilute the vinegar.
- 1/2 cup granulated sugar Balances the acidity of the vinegar.
- 1 tablespoon salt Enhances flavor and helps preserve the beets.
- 1 teaspoon black peppercorns Adds subtle heat and complexity.
- 1 teaspoon mustard seeds Provides a slight crunch and tangy flavor.
- 1/2 teaspoon crushed red pepper flakes Optional for a spicy kick.
- 1 clove garlic Infuses the brine with aromatic qualities.
Fresh herbs
- to taste dill or thyme Add for additional flavor.
Instructions
- Wash the beets thoroughly under cold running water to remove any dirt or debris. Trim the tops and roots, but leave the skins on.
- Place the cleaned beets in a large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes until tender.
- Once cooked, let the beets cool slightly, then peel the skins off and cut into slices or cubes.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic, and red pepper flakes. Heat until sugar and salt dissolve, then simmer briefly.
- Pack the sliced beets tightly in a clean glass jar, add fresh herbs if using, and pour the warm brine over the beets.
- Cool to room temperature, seal the jar, and refrigerate. The beets will be ready to eat after a few hours, but taste better after 24 hours.
- Store in the refrigerator for up to two weeks.
Notes
Experiment with different herbs and spices to customize your pickled beets.