How to Make Quick Refrigerator Pickled Beets

Step 3: Make the Pickling Brine
In a separate saucepan, combine vinegar, water, sugar, and salt.

Add optional spices like cloves, cinnamon stick, or peppercorns for extra depth.

Bring the mixture to a simmer, stirring until the sugar dissolves.

Remove the brine from heat and let it cool slightly.

Step 4: Combine Beets and Brine
Place the cooked beet slices into a clean glass jar or airtight container.

If using, add thinly sliced onions and fresh herbs.

Pour the warm brine over the beets, ensuring they are fully submerged.

Let the mixture cool to room temperature before sealing the jar.

Step 5: Refrigerate
Cover the jar tightly and place it in the refrigerator.

Allow the beets to pickle for at least 24 hours before eating. The flavor intensifies over the next 3–5 days.

Quick refrigerator pickled beets will stay fresh for up to 2 weeks.

Tips for the Perfect Pickled Beets
Uniform slices: Slice beets evenly to ensure they pickle at the same rate.

Sugar adjustments: Feel free to adjust the sugar depending on your sweetness preference.

Vinegar choice: Apple cider vinegar is mild and slightly sweet, while white vinegar adds a sharper tang.

Spice variations: Experiment with mustard seeds, coriander, or allspice for different flavor profiles.

Layering flavors: Add garlic cloves, bay leaves, or chili flakes to the jar for a spicier kick.

Delicious Ways to Enjoy Pickled Beets
Salads: Dice or slice them into green salads or grain bowls for a tangy punch.

Sandwiches & Wraps: Add to sandwiches or wraps for extra flavor and color.

Cheese Boards: Pair with goat cheese, blue cheese, or brie.

Side Dish: Serve chilled alongside roasted meats or poultry.

Snacks: Eat straight from the jar as a healthy, tangy snack.

Variations to Try

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