Easy Refrigerator Pickled Beets
Pickled beets are an old fashioned recipe that brings a burst of color and flavor to any salad or meal. This recipe for easy refrigerator pickled beets, featuring the slight whole mustard seeds and the subtle heat of peppercorns, offers a perfect balance of sweet and tangy. Whether you’re a pickling pro or a novice, this easy-to-follow guide will help you create a jar of pickled beets that’s sure to impress.
Refrigerator pickle recipes are my favorite way to preserve vegetables from the garden. My refrigerator pickles are a favorite of most family and friends. But the pickled banana peppers, pickled red onions, and pickled radishes are a favorite on salads to avocado toast to crispy tacos.
Ingredients for Pickled Beets
Just like other pickling recipes, the pickled beets ingredients are traditional ingredients. Here are what you need to make your own pickled beets:
- fresh beets – Making roasted beets from fresh beets is so easy to do. Follow this easy roasted beet without foil method.
- apple cider vinegar
- water
- sugar
- sea salt
- whole mustard seeds
- whole black peppercorns
See recipe card for quantities.
Instructions for how to pickle beets
To begin, roast the beets if you haven’t already roasted them. Once the beets are roasted, peel them and let them cool.
- Step 1: Slice or Quarter the Beets – Depending on your preference, slice the cooked beets into rounds or cut them into quarters. Place the sliced or quartered beets into clean, sterilized jars.
- Step 2: Prepare the Pickling Brine –Combine Ingredients: In a medium saucepan, combine the apple cider vinegar, water, sugar, kosher salt, whole mustard seeds, and whole peppercorns. If you’re using the optional bay leaf, cinnamon stick, and whole cloves, add them as well. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
- Step 3: Pickle the beets – Carefully pour the hot pickling brine over the beets, ensuring that the beets are fully submerged. Leave a little headspace at the top of the jars.
- Step 4: Cool and Store – Wipe the rims of the jars with a clean cloth, then seal with sterilized lids and bands. Let the jars cool to room temperature before transferring them to the refrigerator.
Pickling beets at home is a delicious way to preserve this beautiful root vegetable. The addition of whole mustard seeds and peppercorns provides a crunch and a unique flavor profile that accents the traditional pickled beet flavor. Give this recipe a try, and you’ll have a versatile and tasty pickled beet ready to enjoy at any time.
Hint: For the best flavor, let the beets marinate in the refrigerator for at least 24 hours before enjoying. The longer they sit, the more flavorful they’ll become.
Substitutions
If you want to substitute ingredients in the pickled beets recipe to suit your tastes or dietary needs, here are some alternatives:
- Apple Cider Vinegar: Substitute with white vinegar, red wine vinegar, or rice vinegar.
- Sugar: Use honey, maple syrup, or stevia.
- Sea Salt: Use kosher salt or pickling salt.Mustard Seeds: Use ground mustard or caraway seeds.
- Peppercorns: Use ground black pepper or crushed red pepper flakes.
These substitutions can help you customize your pickled beets to suit your dietary needs, preferences, or simply to try something new and exciting. Enjoy the creative process and the delicious results!
Variations
These variations can help you explore new flavors and keep your pickled beets exciting and delicious.
- Spicy pickled beets – Add 1-2 sliced jalapeños or 1 tsp red pepper flakes.
- Ginger pickled beets – Add 1-2 tbsp thinly sliced fresh ginger or 1 tsp ground ginger to the brine.
- Balsamic pickled beets – Replace 1/2 cup of apple cider vinegar with balsamic vinegar and reduce sugar to 1/4 cup.
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment for Making Refrigerator Pickled Beets
The pickled beets, be sure you have all the essentials for the pickling process. Check out all of my favorite pickling tools and ingredients.
Storing Refrigerator Pickled Beets
By following these steps, you can enjoy your refrigerator-pickled beets safely and for an extended period.
- Storage Duration: Refrigerator pickled beets can be stored in the fridge for up to 2-3 months. Ensure the beets remain submerged in the brine to maintain their quality and flavor.
- Check for Freshness: Before consuming, check for any signs of spoilage such as off-smell, mold, or discoloration. Discard if any signs of spoilage are detected.
Top tip
- Fresh Beets: Use fresh, firm beets for the best texture and flavor. Avoid beets that are soft or have blemishes. Smaller beets tend to be sweeter and more tender, making them ideal for pickling.
- Sterilize Jars: Ensure your jars and lids are thoroughly cleaned and sterilized to prevent contamination. Sterilize jars by boiling them in water for 10 minutes or running them through a dishwasher cycle.
- Balance Flavors: Adjust brine to taste before using. Maintain a balance of acidity, sweetness, and saltiness to ensure the pickling process works effectively.
- Storage: For longer shelf life, process jars in a water bath canner for 10-15 minutes.
FAQ
Yes, pickled beets are healthy. They’re rich in vitamins, minerals, antioxidants, and fiber. If naturally fermented, they also offer probiotics for gut health. Be mindful of sugar and salt content in recipes, but overall, they make a nutritious and tasty addition to your diet.
Related Garden and Pickled Recipes
Looking for other garden recipes like this? Try these:
Serving Suggestions
- Salads: Add pickled beets to your favorite salads for a pop of color and flavor.
- Sandwiches: Layer them into sandwiches or wraps for a tangy twist.
- Side Dish: Serve as a vibrant side dish to accompany roasted meats or grilled vegetables.
- Snacking: Enjoy them straight out of the jar for a tasty and healthy snack.
These are my favorite salad recipes that pickled beets could easily go in:
Easy Refrigerator Pickled Beets
Equipment
Ingredients
- 4-5 fresh roasted beets sliced
- 1 cup apple cider vinegar
- ¼ tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 teaspoon mustard seed
- 2 cloves garlic cloves sliced
- 1/2 cup vinegar
- 1 cup water
- 1 pint jar with lid seal and ring
Instructions
- Clean, trim, and roast the beets. Roast the beets with this method.
- Slice the peeled and cooled beets and pack into the pint mason jars.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, kosher salt, whole mustard seeds, and whole peppercorns. If you're using the optional bay leaf, cinnamon stick, and whole cloves, add them as well.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
- Carefully pour the hot pickling brine over the beets, ensuring that the beets are fully submerged. Leave a little headspace at the top of the jars. Wipe the rims of the jars with a clean cloth, then seal with sterilized lids and bands.
- Let the jars cool to room temperature before transferring them to the refrigerator.
Notes
Nutrition
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