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.
Print TRADITIONAL Recipe
Servings: 4
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 ¼-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.