Refrigerator Pickled Beets are a fast and easy way to preserve this delicious and healthy vegetable! Quick pickled beets just like grandma used to make but without the canning.
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These small-batch refrigerator pickled beets only have a tiny bit of (added) sugar in them, and frankly, you can leave it out if you’d like.
And unlike my nana canning for hours in a hot summer kitchen, you can make a batch of quick-pickled beets in a flash and then store them in the fridge.
Can You Can Pickled Beets?
Just to make it crystal clear, this recipe is for refrigerator pickled beets. These beets are NOT shelf stable and must be stored in the fridge. They should not be canned as the recipe is written.
If you would like a safe method for canning/preserving pickled beets, the Ball Blue Book of Canning is my favorite trusted canning resource.
how long do pickled beets have to sit before eating?
I keep my quick-pickled beets on the counter for 24 hours and then move the jars to the fridge. The flavors will develop over time, and I would give them a minimum of three days before you start snacking on them.
Pro tips/recipe notes
- Every pickled beet I have ever had eaten (including storebought) has had little floaties in the brine after a day or so. This is perfectly normal and as long as your beets do not smell off, and there is no obvious sign of spoilage, they should be safe to eat.
- Don’t mix beets of different colors unless you’re ok with the colors bleeding into each other.
- Make sure the beets are fully covered with the brine during the pickling process. This will keep everything safe and edible.
- Feel free to add in some sliced onions and/or red pepper flakes for a different flavor.
- These will last for six weeks in the fridge.
WEIGHT WATCHERS POINTS
One serving has 2 WW Freestyle SmartPoints.
Refrigerator Pickled Beets
Prep the Beets
- Cut the beet top and root end off. Place the root end on a cutting board and using a sharp knife, cut downward to remove the skin.2 1/2 cups beets
- Depending on the size of the beets, cut them into quarters or slices.
- To steam: place beets in a pot fitted with a steamer insert. Add water to the pot and place the beets in the insert. Place the lid over the pot and cook on medium-low for 10-15 minutes.
- To boil: cover beets with water and cook on medium high for 15-20 minutes. Strain and rinse in cold water.
- Once your beets have cooked, set aside to cool.
- In a small saucepan or microwave-safe container, combine water, apple cider vinegar, white vinegar, sugar, and kosher salt.1 cup white vinegar, 1 cup water, 1/3 cup apple cider vinegar, 2 tbsp sugar, 1 1/2 tsp kosher salt
- Heat until the sugar and salt has dissolved (2 minutes on high in a microwave). Allow it to cool to room temperature.
Pickle the Beets
- Add peppercorns to the jars.1/2 tsp black peppercorns
- Add in the beets and cover with brine.
- Cover with a lid and set aside on the counter for 24 hours. Then move to the fridge.
- Make sure the beets are covered with the brine during the pickling process. This will keep everything safe and edible.
- These refrigerator pickled beets will last for six weeks in the fridge.