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Refrigerator Pickled Beets

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.

a glass jar of refrigerator pickled beets topped with fresh dill

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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 and store them in the fridge.

Just like my Encurtido, Refrigerator Dilly Beans, and Quick Pickled Cauliflower, these quick pickled beets are not shelf-stable and must be stored in the fridge after 24 hours.

Need more beet recipes? Check out Instant Pot Beets, Air Fryer Beets, Hasselback Roasted Beets, How to Can Beets, How to Freeze Beets, and you can use these pickled beets in place of the fresh ones in this Instant Pot Farro salad.

Peppercorns and dill in two jars

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.

SO CAN I CAN THESE? CAN I?

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. 

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 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.

a glass jar of quick-pickled beets topped with fresh dill

More Vegetable recipes you’ll love

Quick-Pickled Beets WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

a glass jar of refrigerator pickled beets topped with fresh dill
Print Recipe
5 from 2 votes

Refrigerator Pickled Beets

Prep Time15 mins
Cook Time20 mins
Resting time1 d
Total Time1 d 35 mins
These quick pickled beets are an amazing side dish or quick snack.

Ingredients

  • 2 1/2 cups beets chopped
  • 1 cup white vinegar
  • 1 cup water plus more for boiling
  • 1/3 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black peppercorns

Instructions

Prep the Beets

  • To pressure cook: check out this post on Instant Pot Beets.
  • To steam: place 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 roast: place cubed beets on a baking sheet and roast at 425F until beets are easily pierced with a knife (15-30 minutes, depending on the size of the beets).
  • To boil: cover your cubed 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.

Make Brine

  • In a small saucepan or microwave-safe container, combine water, apple cider vinegar, white vinegar, sugar, and 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 and any spicy peppers you're using (optional) to your jars. 
  • 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.

Notes

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.
Nutrition Facts
Refrigerator Pickled Beets
Amount Per Serving (0.5 cup)
Calories 79 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 300mg13%
Potassium 298mg9%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 12g13%
Protein 1g2%
Vitamin A 30IU1%
Vitamin C 4.1mg5%
Calcium 17mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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5 comments on “Refrigerator Pickled Beets”

  1. This recipe was so easy to follow and produced the most delicious pickled beets! I used the IP method for cooking; which meant not heating up the whole house — double win!5 stars

  2. Yummy! These have the perfect amount of tanginess. I love’em! The cooked beets were on sale in the produce department so I bought those to save some time. Worked great! Now I can keep these in my fridge all the time!5 stars

  3. Yum! I’ve been looking for a recipe for pickled beets. Thank you!