Refrigerator Pickled Beets that are easy to make and delicious straight or on sandwiches and in salads. You won’t believe how easy these are to make; start with my tutorial for how to roast beets and you are half way there.
A few months ago I updated my post on my Easy Beet Salad. You guys, people have FEELINGS about beets. I mean, like intense, slap your mama kind of feelings. I had no idea. I must be living under a rock.
Anyway, whenever I share that salad or my tutorial for how to roast beets, two things happen. First, everyone loses their minds sharing their opinions on beets. Second, half the people (the half that like beets, and a few who don’t actually) that they LOVE pickled beets. So I decided that since Quick Pickled Red Onions are my favorite thing in the world, I should make ya’ll some quick pickled beets.
This is a simple spin on that red onion recipe and one that I will make over and over. Though I still hold true that I like just a plain roasted beet more.
HOW TO PICKLE BEETS
The start to this recipe is my tutorial on how to roast beets. I love that post because it has photos and guides you through the process step by step. I promise you won’t turn your whole kitchen red. It will be worth it.
Next you want to mix your vinegar, water, salt, and sugar mixture. The first time I made this I went too heavy on the vinegar, and didn’t love it. So this version pulls back the vinegar a little. You get the tang while still holding onto the sweetness of the beet.
Cut your roasted beets into quarters or eighths (depending on how big they are). After that, you add them to a mason jar.
Top with your vinegar mixture. You may have more than you need.
TYPE OF VINEGAR
I know a lot of pickling recipes call for white wine vinegar. I have always used just regular white vinegar as that is what I have on hand. I love the final taste. That said, if you would like to change this up with a white wine vinegar, I’m sure that would be delicious as well.
CANNING PICKLED BEETS
I know pretty much next to nothing on canning beets, but my friend Rebecca is basically an expert. She even wrote a book on it! So I invite you to check out her post on Canning Basics.
HOW LONG DO REFRIGERATOR PICKLED BEETS LAST
Given that we aren’t sealing this quick pickled beets recipe, we are just storing in the refrigerator, you can count on it being good for about 1 to 3 months.
HOW TO SERVE PICKLED BEETS
There are a number of great ways to use pickled beets, but I like to think of them as a condiment and then get imaginative.
My favorite way to use them is in salads. That seems to be the way most other people eat them as well.
Another great idea is for a charcuterie board! They would be great in a little bowl with some tooth picks next to it, much in the same way that you would put pickles or olives in a bowl on a charcuterie board.
Throw them on your sandwich! Now all I want is a sandwich with hummus (oh! or Edamame Hummus!), some sprouts, pickled beets, cucumbers and tomatoes. Can you tell I grew up in a creatively vegetarian house?
Most unique idea: In my research I heard about one person eating Pickled Beets and Peanut Butter Sandwich. I’m not going to lie, I kind of want to try that now!
ARE PICKLED BEETS GOOD FOR YOU
Because I’m not a nutritionist, I really struggle with the notion that I can tell you what is good for you and what isn’t. That said, there are a few things about beets I’ve learned:
- Beets are low in calories.
- They are high in vitamins and minerals.
- Beets are a great source of fiber.
Given that all we are doing when we pickle them is adding a tiny bit of salt, sugar, and then some vinegar, I feel great about adding refrigerator pickled beets to everything.
OTHER GREAT HOMEMADE CONDIMENTS
The longer I am a food blogger, the more I want to create all the homemade condiments for you. Here are some of my most recent favorites:
- BBQ Sauce Recipe
- Hamburger Seasoning
- Greek Salad Dressing Recipe
- Taco Seasoning (This one isn’t new, but it’s my all time favorite.)
If you make these refrigerator pickled beets or any of my other recipes please leave me a comment and let me know what you think!
Pickled Beets
Ingredients
- 1 pound beets oven roasted
- 3/4 cup hot water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 cup vinegar
Instructions
- Slice the roasted beets into bite sized pieces. Add to a mason jar.
- Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the beets in the mason jar and seal.
- Refrigerate for at least a half hour and enjoy!
Linda Pilon says
I really don’t have to try this recipe (I will though) I love anything beets!even smoothies
Lisa Longley says
Oh my gosh, I have to try them in smoothies!
Mary Lee Hendrick says
I grew up having pickled beets at Easter time only my Mom would add cooled and peeled (of course!} hard boiled eggs and store them in the refrigerator. I still do this every year at Easter- I could make a lunch on the beets and eggs! I eat them chilled.
This was probably a great way to use up the Easter Eggs – – I also use sliced beets from a can –
Lisa Longley says
What a great idea Mary Lee!
TRACEY says
I add 8 to 10 whole cloves to the jar before closing. Wait 2 weeks and enjoy. Always have at least 2 jars in fridge at all times
Rhonda Rushing says
Hi Lisa! Is there a way to substitute the sugar for splenda or some other sweeter to make it low carbs? I love pickles beets and have been doing Keto for about 2 months and have lost 40 lbs! By the way I love Wine and Glue!
Lisa Longley says
I’m so happy to hear that you love Wine & Glue. Makes my day! I haven’t tried it with splenda, but if you do let me know. Because it’s only 2 teaspoons for the whole recipe you could try just skipping it. Beets add a lot of their own natural sweetness and you might just not miss it at all.
Marian Piehler says
My Mom would store the hard-boiled eggs in the beet juice and we’d have pink pickled eggs!
Lisa Longley says
Totally trying that with my latest batch
Tim says
How long do these beets need to be cooked? Your recipe says roasted ! I don’t understand, probably cause I’m a guy but I do love picked beets
Lisa Longley says
Hi Tim, I will hyper link the roasted beets in the recipe to my tutorial on roasted beets, it was up above in the post.
Vicky says
I tried processing them in my pressure cooker instead of hot water bath – they turned orange instead of their beautiful magenta color. Taste mostly the same, but I can’t get past the color to eat them. Has anyone else had this happen?
Lisa Longley says
Oh super interesting. I’d love to hear others weigh in on why this happened.
Sydne Marie Gilbert says
So, don’t unsubscribe me, but can you use canned beets?
Lisa Longley says
I would never unsubscribe you. You totally can use canned beets. I’m all for people doing what they need to do to make my recipes work for them.
Colleen says
Can you boil them and remove skin
Lisa Longley says
I know lots of people cook their beets that way and it works, though I haven’t done it that way.
TRICIA says
That is what I did.
Carlene Turnock says
My family always have pickled beets in the fridge but we use lots more sugar than that! Like equal amounts sugar and vinegar! I’m going to try stevia!! We grow them, cook & peel, then cold-pack them in pint jars! They are delicious!
Lisa Longley says
Yeah, the store bought pickled beets have a much sweeter taste to them than mine too. I really love them this way, gave it a try and let me know what you think!
Gaynor Burke says
What vinegar do you use and how long do they last in the fridge? Also can they be stored in the cupboard?
Lisa Longley says
I used a white vinegar, and they keep in the refrigerator 1 to 3 months. If you want them to be shelf stable you would need to can them using a proper canning technique. There’s more information about all three questions in the post 🙂