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.
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.
Make Brine
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.
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.