Refrigerator Pickled Beets

If you’re looking for a delicious way to preserve your bounty of beets this season, look no further. This Refrigerator Pickled Beets recipe is easy to follow and results in a tasty treat that you can enjoy all year long.


4 medium roasted beets, cooled, peeled, and sliced

1 cup cider vinegar

1 cup water

1/3 cup granulated sugar

1 teaspoon kosher salt

1/4 teaspoon (dry) ground mustard

5 whole black peppercorns


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.

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

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


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