PICKLED BEETS
These refrigerator (quick) pickled beets are tangy, slightly sweet, and full of vibrant flavor. Perfect for adding a pop of color and zesty crunch to salads, bowls, or as a simple side.
SWEET & EARTHY BEETS
Beets are naturally earthy and sweet, with a tender, slightly firm texture when cooked just right. They’re surprisingly easy to prepare — a quick boil softens them enough to peel and slice with minimal effort. Their vibrant color and rich flavor make them a show-stopping base for adding to any salad or side dish.
TANGY SWEET BRINE
The pickling liquid is a tangy-sweet blend that perfectly balances the earthy flavor of the beets. Simmering the vinegar, water, and sugar (or sweetener) creates a bright, flavorful brine that seeps into every slice.
SIMPLE STEPS TO MAKE THESE PICKLED BEETS
Clean & Boil Beets Until Tender, About 30-40 Minutes
Separately Dissolve Sugar in Apple Cider Vinegar and Water
Peel and Slice Beets, Pack into Jars, and Cover with Brine
Pickled Beets Ingredients
STEP 1 – PREPARE THE BEETS:
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Scrub the beets and trim off any stems.
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Boil in water for 30–40 minutes, until tender.
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Let cool slightly, then peel and slice into ÂĽ-inch rounds.
STEP 2 – MAKE THE PICKLING LIQUID:
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In a small saucepan, combine apple cider vinegar, water, and sugar.
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Simmer for 5 minutes, stirring until the sugar dissolves.
STEP 3 – PACK THE JARS:
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Place beet slices into 2 16-oz mason jars (or similar).
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Pour the pickling liquid over the beets, making sure they are fully submerged.
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Seal jars with lids.
STEP 4 – REFRIGERATE:
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Refrigerate for at least 24 hours; flavor deepens after 3–4 days.
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Once opened, use within a few days; if unopened, consume within 3–4 weeks.
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Pickled Beets
Ingredients
- 2 Large Beets (or 4 small)
- 4 C Water
- 1 C Apple Cider Vinegar
- 1 C Water
- ½ C White Sugar see note
Instructions
- Thoroughly scrub the beets, trimming off any stems as needed.2 Large Beets
- Bring about 4 cups of water to a boil, then add the beets and cook for about 30-40 minutes, or until tender; this will vary on the size of the beets.4 C Water
- Remove the beets from the water and let them cool slightly before handling.
- In a small saucepan, combine the apple cider vinegar, water, and sugar. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sugar has fully dissolved.1 C Apple Cider Vinegar, 1 C Water, ½ C White Sugar
- Once the beets have cooled enough to handle, gently peel off the skin—it should come off easily.
- Slice the beets into thin rounds (approximately ÂĽ-inch thick).
- Pack the beet slices into 2 16-oz mason jars, or similar.
- Pour the sugar-vinegar mixture over the beets in the jars, ensuring they’re fully submerged. Seal with lids.
- Refrigerate the jars for at least 24 hours, though the flavor deepens best after 3-4 days.
Notes
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FAQ'S FOR THIS PICKLED BEETS RECIPE
1. Can I use a different sweetener instead of sugar?
Yes! You can substitute white sugar with monk fruit sweetener for a lower-calorie, lower-glycemic option. The brine will still balance the beets’ natural sweetness and tangy flavor.
2. Can I adjust the amount of sugar?
Absolutely. You can reduce or increase the sugar slightly to suit your taste. Keep in mind that sugar balances the vinegar, so very large changes may affect the flavor.
3. How long do refrigerator-pickled beets last?
Keep refrigerated. Once opened, use within a few days; if unopened, consume within 3–4 weeks for best quality.
4. How tender should the beets be?
Beets can be cooked to your preferred texture. For a firmer, slightly crunchy bite, cook them closer to 30 minutes; for soft, tender slices, cook 35–40 minutes. The beauty of this recipe is that you can adjust the timing to match your taste.
