Easy Refrigerator Pickled Beets
Bright, tangy pickled beets made with a quick stovetop brine. No canning required—just chill and enjoy.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb fresh beets, trimmed about 6–8 medium
- 1.5 cup apple cider vinegar
- 1 cup water
- 0.5 cup granulated sugar
- 1.5 tsp kosher salt
- 1 tsp cracked black peppercorns
- 1 tsp yellow mustard seeds
- 0.25 tsp ground cloves
- 2 tsp minced garlic
- 1 cup thinly sliced red onion
Instructions
Preparation Steps
- Scrub beets well and trim stems and tails.
- Cover beets with water in a large pot. Bring to a boil, then simmer until fork-tender, 30–35 minutes.
- Combine vinegar, water, sugar, salt, peppercorns, mustard seeds, cloves, garlic, and onion in a saucepan.
- Bring the brine to a simmer. Stir until sugar dissolves, then cook 3 minutes and remove from heat.
- Drain beets and rinse under cold water. Slip off skins, then slice into 1/4-inch rounds or wedges.
- Pack beets and onion into clean glass jars, leaving some headspace.
- Ladle hot brine over beets to cover, leaving about 1/2-inch headspace. Tap jars to release air bubbles.
- Seal, let cool to room temperature, then refrigerate at least 24 hours before serving.
Notes
Variation: Swap white vinegar for a sharper, brighter flavor, or add a strip of orange peel and a small cinnamon stick to the brine. Serving tip: Spoon over salads with goat cheese or serve alongside roasted meats. Storage: Keep refrigerated up to 3 weeks; flavors deepen after 2–3 days.
This recipe is an original creation inspired by classic Easy Refrigerator Pickled Beets flavors. All ingredient ratios and instructions are independently developed.