Description

This Refrigerator Pickled Beets recipe features tender beets simmered to perfection and then marinated in a tangy, sweet, and mildly spiced vinegar brine. Enhanced with garlic, mustard seeds, and optional herbs like dill or thyme, these pickled beets make a vibrant, flavorful addition to salads, sandwiches, or as a tangy side dish. Easy to prepare and perfect for keeping in your fridge, they offer a fresh take on a classic preserved vegetable.

Ingredients

Scale

Beets

4 medium beets (firm, unblemished)

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

Additional Flavor

dill or thyme to taste (optional)

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Instructions

Prepare the Beets: Wash the beets thoroughly under cold running water to remove any dirt or debris. Trim the tops and roots, keeping the skins intact to retain nutrients and help during cooking.
Cook the Beets: Place the cleaned beets in a large pot and cover them completely with water. Bring to a boil over high heat, then reduce the heat to a simmer. Cook for 30 to 45 minutes until the beets are tender when pierced with a fork.
Peel and Slice: After cooking, let the beets cool just enough to handle. Peel off the skins by rubbing them with your fingers or using a paring knife. Then cut the beets into slices or cubes according to your preference.
Make the Brine: In a medium saucepan, combine apple cider vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, garlic clove, and crushed red pepper flakes if using. Heat the mixture over medium heat, stirring occasionally until the sugar and salt dissolve. Allow it to simmer briefly to infuse flavors.
Pack the Jars: Tightly pack the sliced or cubed beets into a clean glass jar. Add fresh dill or thyme if desired for extra flavor.
Add the Brine: Pour the warm brine over the packed beets ensuring they are fully submerged. Let the jar cool to room temperature before sealing it with a lid.
Refrigerate and Marinate: Place the sealed jar in the refrigerator. The pickled beets will be edible after a few hours but develop more flavor if left to marinate for 24 hours. Store in the fridge for up to two weeks for best quality.

Notes

Choose fresh, firm beets for the best texture and flavor.
Leaving the skin on during boiling helps preserve nutrients and makes peeling easier after cooking.
Adjust the amount of sugar and spice based on personal taste preferences.
Use clean, sterilized jars to ensure longer shelf life and prevent contamination.
Pickled beets are great additions to salads, sandwiches, or served as a tangy side dish.
Optional herbs such as dill or thyme add aroma but can be omitted if unavailable.
Do not store pickled beets at room temperature; always refrigerate for safety.