This recipe for refrigerator pickled beets is truly the best I’ve ever tasted. The sweet, tangy, and earthy flavors are incredibly delicious and the recipe is super simple to make. Pickled beets can take any bland dish up a few notches! Try serving them with your sandwiches, salads, charcuterie boards, tacos, and other dishes a nice punch of flavor, and a cool crunchy texture.
Ingredients
- Beets (fresh or canned)
- Brown Sugar
- Vinegar (white distilled or apple cider)
- Pickling Spice
- Water (beet water or regular water)
- Salt
Instructions
- Scrub the beets thoroughly and cut off both the root and leaf ends of the beet.
- Fill up a medium-sized pot with water. Cover and cook the beets until they are done.
- Remove the beets and let them cool slightly so that you can handle them.
- Peel the beets by rubbing your finger over the outside to separate the skin.
- Drain your pot, reserving around 2 cups of the beet water.
- Make the brine with water, sugar, vinegar and spices.
- Have very clean and dry mason jars ready.
- Cut your beets into slices or cubes or whatever shape you want your pickles to be in.
- Pack the jar as tightly as you can, but still leave about an inch of space at the top.
- Carefully pour your prepared brine over the beets to about 1/2″ from the top of the jar so that all the beets are covered.
- Take a super clean knife and poke it into the jar to release any air pockets that might have been trapped.
- Sprinkle a bit of extra pickling spice over the top of the beets, wipe the rims of the jar, and put on the top.
- Let them come to room temp and then put them in the fridge.
Notes
These easy beet pickles are not shelf stable, meaning you can’t leave them in the pantry like other pickles you buy unopened from the store. These pickled beets MUST be kept in the fridge to be safe to consume. They will keep in the fridge for at least up to a month to 6 weeks. You’ll want to give them about 5 days to get a great pickle taste, but I have been known to start eating them after 3 days. The longer they are in the jar of course, the better for the flavor!
