This beet pickle recipe is a refrigerator pickle or quick pickle recipe. Unlike pickles processed in a water bath canner, these won’t last as long but are much quicker and easier to make. You won’t need to sterilize jars, prepare a water bath, or wait weeks to enjoy them. These beet pickles are ready to eat after just one hour in the brine.

Pickled beets are a great addition to any meal, offering a tangy twist that complements salads, sandwiches, and charcuterie boards.

If you’re looking for an easy way to preserve the earthy flavor of beets, this simple recipe will guide you through making quick pickled beets that are perfect for future use. Whether you’re a first-time canner or a seasoned pro, you’ll find that this easy pickled beets recipe is a great option for enhancing your meals with minimal effort.

Refrigerator Pickled Beets

Pickling beets is a simple and rewarding process that results in a flavorful and versatile ingredient for your meals. We enjoy these all year long. If we don’t have fresh beets from the garden, we have used canned beets with this recipe. If you do, you can skip the cleaning, boiling, and peeling steps. Just open the can and drain the liquid.

Canned Beets

This recipe will also work for canning. You can enjoy the earthy flavor of beets all year round. Give it a try, and let the pickled beets add a tangy twist to your favorite dishes.

Try Different Varieties of Beets

You can use any type of beet to make pickled beets. Golden beets offer a sweeter, more delicate flavor compared to the earthy taste of red beets. Chiogga beets, also known as “candy cane” beets, provide the mildest flavor among the varieties. While their pink and white spirals look stunning when raw, they will turn a pinkish hue once cooked.

Save

Pin Recipe

Print Recipe

5 from 3 votes

Easy Refrigerator Pickled Beets Recipe

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Keyword: easy recipe, pickling recipe, Preserving Food, quick pickle

Servings: Servings

Calories: 183kcal

As an Amazon Associate I earn from qualifying purchases.

Equipment

Ingredients

6-8 Medium Beets if fresh, trimmed, peeled, and sliced into thick slices. If canned, drain the liquid.
1 Cup Apple Cider Vinegar or white vinegar or white wine vinegar
1 Cup Cold Water
3/4 Cup Granulated Sugar or maple syrup for a touch of sweetness
1 Teaspoon Salt
½ Teaspoon Whole Cloves
¼ Teaspoon Ground Cinnamon optional
3 Cloves Garlic peeled and smashed, optional

Instructions

Prepare the beets by washing the bunch of beets thoroughly.
Cook the Beets. Prepare a large pot with boiling water for blanching the beets. Add the beets to the boiling water for 15-20 minutes. Drain and pour cold water over them. Peel skin off and cut roots and tops off. Slice the beets into thick slices or your preferred shape. For a more uniform texture, ensure all slices are roughly the same thickness.
If using canned beets, just drain the liquid from the can and move onto making the brine.
Prepare the Brine. In a small saucepan, combine apple cider vinegar, cold water, granulated sugar, salt, and whole cloves. If desired, add garlic and a dash of ground cinnamon for extra flavor. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely.
Add the beets and cook another 5 minutes.
Cool and Store. Remove the beets from the heat and let them cool to room temperature in the brine. This step helps to avoid air bubbles and ensures even pickling. Once cooled, transfer the beets and brine to canning jars or airtight containers, making sure to leave about 1/2 inch of space at the top of the jars.
If you are using pint jars, this recipe will fill approximately 3-4 jars.
Refrigerate. Seal the jars tightly and store them in the refrigerator. The pickled beets will be ready to eat after 4 hours, but their flavor will develop further after 24 hours. They will keep well in the refrigerator for up to 2-3 weeks.

Nutrition

Serving Suggestions

Serve pickled beets as a side dish with meals or as a healthy snack. They are also a wonderful addition to a beet salad, alongside goat cheese, hard-boiled eggs, or sliced onions.

Use pickled beets to enhance a charcuterie board or as a colorful topping for sandwiches.

Recipe Variations

Sweet Pickled Beets: Substitute granulated sugar with maple syrup for a hint of sweetness.

Spicy Pickled Beets: Add a pinch of red pepper flakes or a sliced jalapeño for a spicy kick.

Herbed Beets: Include fresh dill or thyme in the brine for added flavor.

Storage and Shelf Life

Pickled beets are best stored in an airtight container in the refrigerator. For long-term storage, consider using a water bath canner or pressure canner if you want to preserve them outside the refrigerator. Make sure to follow proper canning procedures, including processing time and water level, to ensure safety.

Can I use different types of vinegar?

Yes, you can use white vinegar or white wine vinegar depending on your flavor preference.

How do I avoid air bubbles in my jars?

Gently tap the jars or use a utensil to release any trapped air bubbles before sealing.

Can I use cooked beets instead of raw?

Yes, cooked beets can be used, but they may have a different texture.

Do you have to peel the beets?

It’s best to peel beets before pickling them. Although the skins are edible, they can taste harsh and bitter. You don’t need to peel beets before cooking; the skins will easily slip off after cooking.