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These quick and easy refrigerator pickled beets are infused with tangy brine and aromatic spices creating a blend of earthy sweetness and zesty flavor.
Why You Should Try This Recipe
Uses – Pickled beets add a burst of tangy, earthy flavor to salads, sandwiches, and appetizers, enhancing the overall taste of your dishes.
Pantry Staple – Homemade refrigerator pickled beets can be stored for weeks and they are ready to use at any time.
Quick and Easy – Refrigerator beets have all of the flavors of canned beet without all of the extensive canning time and knowledge.
Ingredients
- 3 roasted or cooked beets (see below for How to Roast Beets)
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon pickling spice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Let’s Make Refrigerator Pickled Beets
- Pour apple cider and sugar into a stovetop pan on medium heat and stir to dissolve sugar.
- Add pickling spice, salt, and pepper.
- Turn the heat to high until it boils.
- Reduce it to a simmer and cook for 10 minutes.
- Cool for 5 minutes.
- Dice or slice cooked beets.
- Place the beets into a canning jar or a container with a cover.
- Pour the pickling mixture over the beets and seal the container.
- Refrigerate for 6 hours.
How to Roast Beets
- Wash and dry beets.
- Cut off the tops and bottoms of the beets.
- Place each beet into a square piece of aluminum foil.
- Drizzle the tops with olive oil, salt, and pepper.
- Close the foil to make small packets.
- Roast for 45-55 minutes at 425°.
- Carefully open the tops to let the steam release.
- Cool for at least 30 minutes.
- Rub the sides of each beet with the aluminum foil pieces and the skin will fall right off.
- The beets are now ready to eat.
Krazy Kitchen Mom Tips
- Beets – When buying beets, choose firm, fresh beets. Scrub them well before roasting. Experiment with different types of beets – yellow or candy cane beets that are striped red and white.
- Slices – Ensure uniform beet slices for consistent pickled flavor.
- Jars – I recommend using a mason jar with an airtight lid or a plastic carry-out container with a lid.
Homemade Refrigerator Pickled Beets
These quick and easy refrigerator pickled beets are infused with tangy brine and aromatic spices creating a blend of earthy sweetness and zesty flavor.
Ingredients
- 3 roasted beets
- 1 cup apple cider vinegar
- 1/2 cup granulated sugar
- 1 teaspoon pickling spice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Pour apple cider and sugar into a stovetop pan on medium heat and stir to dissolve the sugar.
- Add pickling spice, salt, and pepper.
- Turn the heat to high until the mixture boils.
- Reduce to a simmer and cook for 10 minutes.
- Cool for 5 minutes.
- Dice or slice beets.
- Place beets into a canning jar or a container with a cover.
- Pour pickling mixture over beets and seal the container.
- Refrigerate for 6 hours.
Notes
Krazy Kitchen Mom Tips
- Beets – When buying beets, choose firm, fresh beets. Scrub them well before roasting. Experiment with different types of beets – yellow or candy cane beets that are striped red and white.
- Slices – Ensure uniform beet slices for consistent pickled flavor.
- Jars – I recommend using a mason jar with an airtight lid or a plastic carry-out container with a lid.
The recipe states 1/2 sugar. Is that 1/2cup of sugar?
Yes, Sherry – 1/2 cup. I’m making the update now – thanks!
Hope you enjoy them as much as we do.
Do you cook the beets first to remove the skin?
Oops, just reread the recipe and it says cooked or roasted. Must have missed that 🙁
No worries! Hope you enjoy it!
Do you add the spices to the jars with the beets when adding the brine?
They are step #2 in the instructions:
1) Pour apple cider and sugar into a stovetop pan on medium heat and stir to dissolve the sugar.
2) Add pickling spice, salt, and pepper.
3) Turn the heat to high until the mixture boils.
Thank you so much for this recipe. It is exactly what I’ve been craving and looking for. Tastes very similar to the pickled beets my mother used to make. I’ve tried commercial pickled beets and they were awful. I used the Love Beets (I had the smell of beets cooking) and one package is just enough for a pint jar and the pickling mix is plenty, with just a bit left over. I used an egg slicer to cut the beets so the slices are all uniform. I waited 24 hours before tasting and as good as they are now, I’m sure they’ll get even better with a little more aging. To anyone who is looking for that good, old pickled beets like your mom or maybe grandmother canned, this is it!