How to Make Quick Refrigerator Pickled Beets

Why You Should Make Quick Refrigerator Pickled Beets
There are several reasons why quick refrigerator pickled beets are worth trying:

Time-saving – Traditional pickling and canning can take hours, but this quick method takes less than an hour of active preparation.

Vibrant flavor – Quick pickling preserves the natural sweetness and earthy flavor of beets while adding tangy, zesty notes.

Versatility – They can be eaten on their own, tossed into salads, served with cheese, or added to sandwiches and wraps.

Health benefits – Beets are packed with nutrients such as fiber, folate, vitamin C, and antioxidants. Pickling retains many of these benefits.Colorful presentation – Their deep ruby color adds visual appeal to any dish.

Ingredients You’ll Need
For a standard batch of quick refrigerator pickled beets (about 4 cups), gather the following:

1 pound fresh beets (about 3–4 medium beets)

1 cup apple cider vinegar (you can also use white vinegar for a sharper taste)

1 cup water

½ cup granulated sugar (adjust to taste)

1 teaspoon salt

½ teaspoon black peppercorns

1–2 whole cloves (optional)

1 cinnamon stick (optional)

1 small onion, thinly sliced (optional, for extra flavor)

Fresh herbs (like dill or thyme) for garnish (optional)

Step-by-Step Guide to Quick Refrigerator Pickled Beets
Step 1: Prepare the Beets
Wash the beets thoroughly to remove dirt and grit.

Trim the tops and roots, leaving about an inch of stem if desired.

Peel the beets using a vegetable peeler or by boiling them briefly (boiling makes the skins easier to remove).

Slice the beets into thin rounds or wedges, depending on your preference. Thin slices will pickle faster.

Step 2: Cook the Beets
Place the sliced beets in a medium pot and cover them with water.

Bring the water to a boil, then reduce heat and simmer for 20–30 minutes, or until the beets are fork-tender.

Drain and let the beets cool slightly.

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