Beautiful red beets are both healthy and sweet and this Quick Pickled Beets recipe also makes them so easy to enjoy!
Enjoy the ease of refrigerator pickling with this refrigerator pickled beet recipe. With just a few simple ingredients and in just 24 hours, you can enjoy delicious pickled beets, without all the canning supplies! And better yet, these homemade beets taste amazing and are bursting with healthy nutrients. You can make refrigerator pickled beets all year long, but they are especially good when beets are in season and fresh.
Quick Pickled Beets
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Refrigerator Pickled Beets
- Beets pickled in this way are very healthy and easy to make. With no added preservatives and a very little salt and sugar added, these beets are jar packed with taste and nutrients.
- Looking for a side with healthy benefits? Beets are chock full of folate, iron, vitamin C, potassium, and calcium. All that luscious, deep red color must mean something good is going on.
- And since beets are a little higher on the sugar side of things compared to some other vegetables, eating them just may help curb some of those sugar cravings!
- And finally, these are super quick and easy to make.
Brine For Pickled Beets
VINEGAR: There are a couple of different options in kinds of vinegar for pickling and generally it relates to the acidity content of the vinegar. Pickling vinegar tends to have a higher acidity content than regular white vinegar, which is used in this Refrigerator Dill Pickles recipe. This recipe for Quick Pickled Beets however uses cider vinegar, which is a little more tame and mellow than other vinegar and has many added health benefits. Unpasteurized apple cider vinegar is even better because it has added proteins and some good bacteria for the gut.
BEETS: There are so many varieties of beets. Usually, there is one generic beet sold at the store and that is the red beet. But in the summer months, check out the variety of other beets at local farmers’ markets. There are the striped beets, the cylindrical beets, and the yellow golden beets which flavors range from mild to extra sweet.
How To Make Pickled Beets
These refrigerator pickled beets are so easy to make!
- Wash beets and coat with oil.
- Place on a baking dish, add water, cover with foil and bake till tender.
- Make the brine by adding the spice, water, and vinegar to a saucepan and bring to a boil.
- Peel and slice cooled beets and add to a clean jar.
- Pour brine over beets. (As per recipe below)
- Let sit overnight in the refrigerator.
Tips For Pickled Beets
And so about the staining….yes the juice of the beets tend to leave stains on counters, clothing, and skin. It can be somewhat unforgiving and difficult to remove from material (so don’t wear that favorite top while making these)! But there are a few secrets. To protect the skin, wear a pair of plastic kitchen gloves. It will also make it easier to peel the hot skin off the beets. To avoid staining boards, use a plate. The coloring will come off dishes in the high heat of the dishwasher. Lay paper towels or an older dish towel under the plate to protect the counter.
Beets are hard to peel when they are raw, unless they are young beets fresh from the ground which are easier to peel with a carrot peeler. However, it is always easier to boil or bake them whole first. Run them under cold water, rub the skin between your fingers and the skin will peel away easily.
To save time and the pain of peeling beets, try using frozen beets. They will still work wonderfully with this recipe.
Also, cook in batches. Chances are these beets will be eaten quicker than the 30 days they will last in the refrigerator. So it would be good to have some extra made!
Other Easy Vegetable Sides To Try!
- Refrigerator Dill Pickles – another quick and easy recipe.
- Roasted Broccolini – served as a side or an appetizer!
- Oven Roasted Cauliflower – so easy and delicious.
- Brown Sugar Glazed Carrots – perfect holiday side dish.
Quick Pickled Beets
- Preheat oven to 400°F.
- Wash beets and pat dry. Cover with olive oil and put them in a baking dish, add ⅓ cup of water and cover with tin foil. Bake for 50-60 minutes or until beets are tender.
- Combine all ingredients except for the beets in a small saucepan, bring to a boil for 1 minute and remove from the heat discarding the cinnamon stick.
- Once the beets are done cooking rub the skin off using your hands or run under water. Slice the beets into ¼ inch slices and place in a jar with a lid.
- Pour pickling liquid on top and seal with the lid. Let marinate in the refrigerator for 24 hours before serving.