Refrigerated Pickled Beets

Quick and easy refrigerated pickled beets are so simple to put together! Within minutes, you can transform roasted beets into a flavorful snack to tuck on sandwiches or eat as is!

I haven’t always been a fan of pickled beets. As a child, I remember going to the buffet with my parents around the age of 8…

I saw what I thought was jellied cranberry sauce (you know, the canned kind..) on the salad bar line and went a little crazy loading up my plate. Imagine my face when I sat down to inhale those cranberries…

They were beets.

Disgusting, earthy, flavorless beets.

My dad had a good laugh… and that stuck with me for quite a few years. Now, 30+ years later, I can honestly say that I love pickled beets in all their goodness. I’m not sure when or what changed between my 8 year old self and my 40-something-year-old self but.. I love them. And I can’t get enough of them.

 

Pickled Beets

These refrigerator pickled beets are a great snack or a side to a dinner meal. Use the freshest beets you can find – and save the greens! Blanch and freeze the greens for future use or feed to the chickens (they love the greens!)

Beets are great for pickling because you can eat them all year long. They are great as a side, in a pasta salad, spread, or even as a main course. With a fork. 

I promise.. I won’t tell.

Making pickled beets is easy – you’ll want to start by roasting the beets. I like to scrub them really well, cut off the greens. Then wrap the beets in foil and roast in the oven on a baking sheet at 400 degrees F for 1 hour or until easily pierced with a fork.

Remove from the oven, allow to cool. Rub the skin off (it’ll come off easily!) Then slice thin and set aside while you make the brine. Add the brine ingredients (vinegar, sugar, salt and spice) to a pot and bring to a boil. Once dissolved, remove from the heat. Place the beets in a pint canning jar, and pour the brine over the top, taking care to cover the beets completely.

Transfer the beets to the refrigerator where they will keep for up to 2 months. Allow up to 3 days to let the flavors come together before enjoying. The flavor will get more pronounced with time.

OTHER PICKLING RECIPES TO TRY:

• Raw Pickled Beets
• Pickled Pearl Onions
• Pickled Brussels Sprout Halves
• Pickled Lettuce Recipe
• Pickled Sweet Corn
• Pickled Hatch Chiles
• Spicy Pickled Celery Sticks
• Pickled Asparagus Spears

DID YOU TRY THIS RECIPE?

If you did, please give it a 5-star rating and leave a comment to let me know how it turned out for you!

More recipes using beets:

• Fudgy Beet Muffins
• Homemade Beetroot Relish
• How to Cook Whole Beets in your Instant Pot
• Fermented Beet Green Kimchi