Thursday, August 22, 2024

Refrigerator Pickled Beets

Kyle gave me a box of beets and mentioned pickling them - I love pickled beets but have never made them. Now that I have pounds and pounds of beets I figured why not give it a try?! This batch of refrigerator pickled beets is just what it sounds like, add cooked beets to a pickling solution and leave them in the fridge for up to 6 weeks. Yum! 

I also canned some pickled beets that will be shelf-stable for a year that I'll share with you later. 

In this photo the large jars for the fridge are on the far left:


  • 4 medium roasted beets, cooled, peeled, and sliced (*see below for roasting directions)
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 t. kosher salt
  • 1/4 t. dry ground mustard
  • 5 whole black peppercorns 
1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.

2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipes fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.

3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator. 

*to roast: remove the green tops from the beets, scrub the beets, wrap individually in foil. Place on a foil lined baking sheet and bake at 400' until cooked thru, approximately an hour. Note my beets were large and took over 2 hours to bake thru! 

recipe found here at bellyfull 




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