🥗 Recipe: Easy Refrigerator Pickled Beets
Prep time: 15 minutes
Cook time: 30–45 minutes (to boil beets)
Total time: 1 hour + 24 hours chilling
Servings: 8 (approx. 2 quart-sized jars)
Ingredients
6–8 medium beets (stems removed, scrubbed clean)
1 cup apple cider vinegar (for that fruity tang)
1 cup water
½ cup granulated sugar (adjust to your sweetness preference)
1 tsp salt
1 tsp whole black peppercorns
1 small red onion, thinly sliced (optional, but highly recommended)
Optional Aromatics: 2 cloves garlic, 1 cinnamon stick, or 2 sprigs of fresh dill.
Instructions
Boil the Beets: Place cleaned beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–45 minutes until fork-tender.
The “Slip” Method: Drain the beets and immediately plunge them into an ice-water bath. Once cool enough to touch, the skins should slip right off with your fingers. Slice or wedge the peeled beets.
Prepare the Brine: In a small saucepan, combine vinegar, water, sugar, salt, and peppercorns. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
Jar it Up: Pack the sliced beets and onions into clean glass jars. Pour the hot brine over the beets, ensuring they are completely submerged.
Chill: Let the jars cool to room temperature. Seal the lids and refrigerate for at least 24 hours before eating to let the flavors develop.
đź’ˇ Notes & Tips
Uniformity: Slice your beets to a consistent thickness (about ÂĽ inch) so they pickle evenly.
The Golden Option: Use golden beets if you want the flavor without the “crime scene” red stains on your cutting board.
Don’t Toss the Greens: If your beets came with leaves, sauté them with garlic and olive oil—they taste like a sweeter version of Swiss chard.
đź“Š Nutritional Info (Per Serving)
Estimate based on 1/2 cup serving:
Nutrient Amount
Calories 75 kcal
Carbohydrates 16g
Fiber 2g
Sugars 13g
Sodium 310mg
Protein 1g
✨ Benefits
Nitrate Rich: Beets are famous for natural nitrates, which can help improve blood flow and lower blood pressure.
Digestive Aid: The vinegar in the brine acts as a mild digestive stimulant.
Antioxidant Powerhouse: The deep red pigment (betalains) has anti-inflammatory properties.
âť“ Common Q&A
Q: How long do these last in the fridge?
A: Since these are “quick pickles” and not processed in a water bath, they should be eaten within 3–4 weeks.
Q: Can I use canned beets instead?
A: You can, but the texture will be much softer. If using canned, skip the boiling step and go straight to making the brine.
Q: Why did my brine turn cloudy?
A: This usually happens if you use table salt with anti-caking agents. It’s safe to eat, but for a crystal-clear brine, use pickling salt or sea salt.