Description
This Refrigerator Pickled Beets recipe offers a tangy, sweet, and slightly spicy way to preserve fresh beets. By simmering the beets until tender and then soaking them in an aromatic vinegar-based brine with spices and herbs, you get vibrant, flavorful pickled beets that are perfect as a side dish or addition to salads. Easy to make and ready in just over an hour, these pickled beets require no canning and keep well refrigerated for up to two weeks.
Ingredients
Scale
Beets
- 4 medium beets (firm, unblemished)
Pickling Brine
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 clove garlic
- Fresh dill or thyme to taste
Instructions
- Prepare the Beets: Wash the beets thoroughly under cold running water to remove any dirt or debris. Trim the tops and roots, but leave the skins on to help retain flavor and nutrients during cooking.
- Cook the Beets: Place the cleaned beets in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 30 to 45 minutes, or until a knife inserted into the beets goes in easily, indicating they are tender.
- Peel and Slice: Allow the cooked beets to cool slightly so they are safe to handle. Peel off the skins by rubbing them with your hands or using a knife. Then cut the beets into slices or cubes according to your preference.
- Make the Brine: In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, mustard seeds, garlic clove, and red pepper flakes (if using). Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely. Bring to a brief simmer to enhance flavors, then remove from heat.
- Jar the Beets: Pack the sliced beets tightly into a clean glass jar. Add fresh dill or thyme for additional aroma and flavor. Pour the warm brine over the beets, making sure they are fully submerged.
- Cool and Refrigerate: Let the jar cool to room temperature before sealing it with a lid. Place the jar in the refrigerator. The beets will be ready to enjoy after a few hours, but their flavors deepen best after 24 hours.
- Storage: Store the pickled beets in the refrigerator for up to two weeks for optimal freshness and taste.
Notes
- Use firm, unblemished beets for the best texture in pickling.
- Leaving the skins on during boiling helps preserve nutrients and flavor.
- Adjust the amount of sugar and red pepper flakes to taste for sweetness and spiciness.
- Fresh dill or thyme can be substituted or omitted based on preference.
- Pickled beets keep well refrigerated for about two weeks.
