Refrigerator Pickled Beets
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.