Refrigerator pickled beets differ from traditional canning recipes, which require sterilizing the jars, processing in a boiling water bath and storing at room temperature.
Simply roast the beets, slice them, prepare the brine, pour it over the vegetables, and refrigerate.
While this recipe for pickled beets does not have the same shelf life as the former, they last up to six weeks and are so easy to make that you can quickly whip up another batch!
- 4 medium cooled, peeled, and sliced roasted beets
- 1 tsp kosher salt
- 1/3 cup granulated sugar
- 1 cup of water
- 5 whole black peppercorns
- 1/4 teaspoon (dry) ground mustard
- 1 cup of cider vinegar
- In a medium saucepan, put the vinegar, water, sugar, salt, and mustard to a boil, constantly stirring until the sugar dissolves. Simmer for a few mins; remove from heat and set aside to cool slightly.
- Combine the peppercorns and beets in a fresh glass jar with a tight-fitting lid. (this recipe fits perfectly into a 1l pot.) Pour the brine in, completely covering the beets.
- Cover and refrigerate for several hours (or up to 24 hours).
You are welcome to experiment with both the spices and herbs in the brine. Although I prefer sugar, salt, peppercorns, and ground mustard, I’ve seen onion and garlic added, red pepper flakes, a cinnamon stick, bay leaves, and dill.
Beets can be boiled, steamed, or pressure-cooked, but roasted beets are the best because they retain their excellent flavor and color.
Any variety of beet is suitable – people usually use red beets, but golden beets or the exquisite Chioggia work nicely as well.
Pickled beets are an excellent accompaniment for a hearty appetizer.
Salad dressing is another great way to complement pickled beets and make them more palatable.
This fast, easy pickled beets recipe isn’t shelf-stable and should be refrigerated. The procedure is entirely different if you are marinating to can and store, and this is solely for the refrigerator.
Saturated Fat: 1g
Vitamin C: 4mg
Vitamin A: 28IU