Best refrigerator pickled beets, ready quickly and last up to 6 weeks. They are so good, serve them as a side dish, add them to salads, add them to a sandwich or enjoy them straight from the jar!
This post contains Affiliate links. Please read my disclosure policy.This refrigerator pickled beets recipe is ready in no time and is the easiest way to enjoy the tangy and delicious pickled beets without following the lengthy canning process.
Refrigerator Pickled Beets
This refrigerator pickled beets recipe is slightly different than the traditional followed recipe of canning, where you first sterilize the jars, then further process them in a water bath, let them dry, then cook the beets, make pickling brine(juice), add everything in jars and let them sit on the counter!
This recipe is different from my previous recipes of pickled pineapple and pickled cherry tomatoes, as I am cooking or roasting the beets. This recipe can be used for other vegetables.
This recipe is different from my previous recipes of pickled pineapple and pickled cherry tomatoes, as I am cooking or roasting the beets. This recipe can be used for other vegetables.
What You Will Need:
To make this quick and easy recipe of pickled beets, you will need:- Beets - I prefer red beets, firm and medium-sized ones. You can use golden beets, baby beets, or Chioggia beets. Whichever you get those will work fine in this recipe.
- Water
- Distilled White Vinegar - You can also use Apple Cider if you like.
- Sugar
- Bay Leaf
- Garlic cloves
- Black Peppercorns
- Sea Salt
- Cinnamon
How To Make Refrigerator Pickled Beets?
Step1: Start by scrubbing the beets thoroughly and chopping the roots and leaf ends of the beets.Step2: Clean the jars with hot soapy water and rinse them with warm water. Drain well and dry them with a clean cloth. Optionally, you can also submerge the jars in boiling water and the lids in hot water. Drain water and dry the jars and lids with a clean cloth.
Step3: In a wide bottom pot, place beets and add 6 cups water. Let them boil till they are knife tender. Reserve 1 cup of beet water.
Step4: Remove the beets from the water and let them cool. Peel off the skin and quarter or slice the beets.
Step5: In a small saucepan, add white vinegar, sugar, bay leaf, garlic, peppercorns, sea salt, beets liquid, and cinnamon. Bring this to a boil and let it simmer for 8 to 10mins over medium heat.
Step7: Ladle the pickling brine on top of the beets in the jar leaving 1-inch head space until the beets are submerged. Here you can discard bay leaf.
Serve as you wish.
On the other hand, if you are pickling beets the traditional canning way, like processing the jars in a hot water bath then there is no need for refrigeration but it takes a long time to complete this process.
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FAQ's
Should Pickled Beets Be Refrigerated?
The easy refrigerator pickled beets are easy and quick to make, so the beets here pickled in brine need refrigeration for avoiding spoilage. They stay good for 6 to 8 weeks so the best is to refrigerate them.On the other hand, if you are pickling beets the traditional canning way, like processing the jars in a hot water bath then there is no need for refrigeration but it takes a long time to complete this process.
How Long Do Refrigerated Pickled Beets Last?
This pickled beets recipe will give you very quick and delicious pickled beets which stay well refrigerated for up to 8weeks.Which Beets Are Best To Make Pickled Beets?
Use medium, firm red beets to make this recipe. You can also use golden beets, canned beets, or baby beets too. They all will work great for this recipe.How To Serve Pickled Beets?
Serve these delicious pickled beets as a side, in a sandwich, or right out of the jar! They are a great snack too.How Do You Know If Pickled Beets Have Gone Bad?
These pickled refrigerator beets stay good for 6 to 8 weeks, but if you see any discoloration or get an off smell then it is best to discard the beets.Tips To Make This Recipe:
- Use of firm beets works best for this recipe. You can use any kind of beets to make pickled beets. Red, golden, baby beets, or Chioggia beets, all work fine.
- This refrigerator method is not traditional so cooking beets is required before pickling them. You can roast, cook or steam them to use.
- To try use a 1:1 proportion of beet liquid and vinegar. I have used a little more vinegar but to compensate I have used sugar in this recipe. You can use Apple Cider Vinegar too. Do Not cut down on sugar as the beets will taste like vinegar. You will not consume the brine so sugar is fine.
- Make sure to use heat-safe jars for this recipe as we are adding hot pickling brine to the jars.
- Before adding beets and brine to the jars make sure the lids and jars are properly cleaned and dry.
- If you do not like the spices I have added to this recipe then skip the spices. That won't change much in the final taste of the beets.
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