Refrigerator Pickled Beets

Refrigerator pickled beets are sweet, tangy, and tender—perfect for adding a pop of color and flavor to salads, grain bowls, or simple dinners. This version uses already roasted beets, so you don’t need any special canning equipment or long processing times. Everything comes together with a quick stovetop brine made from pantry ingredients. It’s a great way to use up an abundance of garden beets or a big farmers’ market haul. Once chilled, you’ll have a jar of bright, flavorful beets ready to snack on all week.

Ingredients

• 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

Directions

1. Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved.
2. Simmer for a few minutes; take off the heat and allow to cool a bit.
3. 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.)
4. Pour the brine in, covering all the beets.
5. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes
Kcal: 60 kcal | Servings: 8

Tips

For a slightly different flavor and texture, you can slice the beets thicker for more bite or thinner for softer, more intensely pickled pieces; you can also add a clove of garlic or a pinch of red pepper flakes to the jar for extra flavor.

Let the beets sit in the fridge at least 4 hours (overnight is best) before eating, and store them tightly covered in the refrigerator for up to 2 weeks.

FAQ

Do I have to roast the beets first?
Yes, this recipe is designed for cooked beets. You can roast, boil, or steam them ahead of time, but they should be fully cooked, cooled, peeled, and sliced before pickling.

How long do refrigerator pickled beets last?
Stored in a clean, tightly sealed jar in the refrigerator, they typically keep well for up to 2 weeks.

Can I use a different type of vinegar?
You can swap cider vinegar for white vinegar or red wine vinegar, but keep the total amount the same so the brine stays tangy enough.

How soon can I eat the pickled beets?
They’ll start tasting good after a few hours, but for the best flavor, let them sit overnight before serving.