Easy Refrigerator Pickled Beets Recipe

5 from 3 votes

Easy Refrigerator Pickled Beets Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

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

Servings: Servings

Calories: 183kcal

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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