Raise your hand if you love all things pickled! I know I do. I can't get enough. I always loved my moms pickled beets growing up. She canned them and they were so great. I wanted to have that same amazing flavor but with less of the hassle of having to go through the whole canning process. Pickled Refrigerator Beets are a perfect, easy recipe that will give you that delicious taste in half the work and time.
How to make Pickled Refrigerator Beets
Making Pickled Refrigerator Beets is so easy!
Your first step is to have 4-6 medium sized roasted beets. Check out this recipe for a simple way to roast beets. Because I get my beets from the garden, I often have a variety of sizes. I pack what I can into the quart mason jar, and then save the rest for salads and snacking.
Cut your roasted beets into circular slices, or quarters. Your quartered beets will resemble a lime wedge.
Put your cut roasted beets into a quart size, clean, mason jar. Top with the ground mustard (found in the season aisle), and dried dill.
In a medium saucepan, bring the water, vinegar, salt, and sugar to a boil. Boil until the liquid is clear clear. Remove from heat.
Pour the vinegar mixture into the quart sized jar until the liquid reaches the bottom of the lip. The liquid will go down as you begin to eat your pickled beets.
Place a lid on the jar. I love these plastic reusable ones. They are perfect for pickling, or topping any mason jar. They are not to be used while canning!
Once cooled, place in the refrigerator. They will be amazing for up to 6 weeks! Enjoy right away, or wait a couple of hours to let the flavor sink in.
When can you eat your Pickled Beets?
Pickled beets are ready to eat right away but if you wait a little longer they get even better. I recommend 3-4 hours. That allows all of that vinegar and seasoned goodness to really mix in with the beets.
How to store Pickled Beets
Store your pickled beets in a mason jar, with a secure lid, for up to 6 weeks. Ours never last that long! We eat them up so fast!
Do not can this recipe! It is not made for canning. Only for refrigerator beets.
Recipe
Pickled Refrigerator Beets
Equipment
- 1 16 ounce jar
Ingredients
- 6-8 roasted beets medium sized
- 1 cup water
- 1 cup apple cider vinegar
- 1 teaspoon salt
- ⅓ cup sugar
- ¼ teaspoon ground mustard
- ¼ teaspoon dried dill
Instructions
- Take 4-6 medium sized roasted beets cut into circular slices or quarters. Because I get my beets from the garden, I often have a variety of sizes. I pack what I can into the quart mason jar, and then save the rest for salads and snacking. Your quartered beets will resemble a lime wedge.
- Put your cut roasted beets into a quart size, clean, mason jar. Top with the ground mustard, and dried dill.
- In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Boil until the liquid is clear. Remove from heat.
- Pour the vinegar mixture into the quart sized jar until the liquid reaches the bottom of the lip. The liquid will go down as you begin to eat your pickled beets.
- Place a lid on the jar. I love these plastic reusable ones. They are perfect for pickling, or topping any mason jar. They are not to be used while canning!
- Once cooled, place in the refrigerator. They will be amazing for up to 6 weeks! Enjoy right away or wait a 2-3 hours to let the flavor sink in.
- DO NOT USE THIS RECIPE TO CAN PICKLED BEETS!
Notes
- Pickled beets are ready to eat right away but if you wait a little longer, they get even better. I recommend 2-3 hours. That allows all of that vinegar and seasoned goodness to really mix in with the beets.
- Store your pickled beets in a mason jar with a secure lid for up to 6 weeks.
- Do not can this recipe! It is not made for canning. Only for refrigerator beets.
Nicole
We love these pickled refrigerator beets! Great recipe!