When you are pickling this year don't forget about pickled beets. This refrigerator pickled beets recipe is so easy you'll find yourself making them over and over again.
There is no need to go through a tedious canning process for them either. These beets will last a week or two in your refrigerator but you'll find so many ways to add them to your menu that they will be gone before you know it.
How to Make Easy Refrigerator Pickled Beets
Just look at the color of those beets! Yum! Both the pickled beets and the onion stay crisp in the brine and have just the right amount of tartness. The vibrant color means they will add a pop of color to any dish.
You may never have considered making pickled beets but just check out your local gourmet foods shop and you'll see the jars of beautiful pickled beets for sale. They really are special. You can use any color of beets but the deep red ones will make the biggest impact visually in your salads and as a side dish.
Tips for Cooking with Beets
You'll be able to easily peel the beets after boiling or roasting. Just let them cool enough for you to handle and the skin will wipe off with a paper towel.
You might want to wear gloves when handling the beets. If you don't you may temporarily have beet-colored fingers. I usually don't wear gloves. The beet stain wears off pretty quickly.
When boiling leave about an inch of the leaf stems and add a little vinegar to the water to help reduce the bleeding of the bright color into the cooking water.
Beets don't take very long to cook. Test them by piercing them with a knife. If your beets vary in size the smaller ones may be done cooking before the larger ones. When you can insert the knife easily your beets are done cooking.
Tips for Pickling Beets
There's not much you can do to mess up this recipe. Most of the flavor is going to come from your beets.
Beets are perfect for pickling because their naturally sweet flavor is complemented nicely by the tartness of the apple cider vinegar. Use a good quality vinegar for your best flavor.
You might like a little more or a little less sugar in your pickled beets. Try making them as directed in the recipe and adjust subsequent batches, if necessary.
Remember these beets require refrigeration. Making small batches is best so you'll be sure to use them in a week or two.
Delicious Ways to Use Your Refrigerator Pickled Beets
Refrigerator Pickled Beets Recipe
Easy Refrigerator Pickled Beets
Ingredients
Instructions
- Prepare your beets by either boiling or roasting.
- Slice the beets and the red onion.
- Layer the beets and the onion in a pint jar.
- Prepare the brine: In a pan over medium heat, mix the vinegar, water, salt, sugar, and mustard. Bring to a boil. Stir to dissolve the sugar. Remove from the heat and cool to warm.
- Pour the brine over the beets and onions. Cover and refrigerate,
- Consume within 2 weeks.
- Clean the beets well. Remove the leaves, leaving about an inch of the stems.
- Cover the beets with water in a pan. Add a tablespoon of vinegar.
- Bring the beets to a boil over medium-high heat and reduce to simmer. Cook for about 20 minutes or until a knife can be easily inserted into the beets.
- Cool the beets until you can handle them. Using a paper towel, wipe the skin off the beets.
Notes
Double the recipe for 2 pints.
Nutrition Facts
Calories
119.76Fat (grams)
0.37Sat. Fat (grams)
0.05Carbs (grams)
26.64Fiber (grams)
5.26Net carbs
21.38Sugar (grams)
20.27Protein (grams)
3.07Sodium (milligrams)
427.45Cholesterol (grams)
0Nutritional information is approximate.
This is my first try at pickled beets from our garden. Instead of a red onion I substituted some very small shallots from our garden. Forthe mustard powder
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