Pickled beets are easy in the refrigerator and don’t require canning or special equipment. Simply roast the beets, slice, and submerge in a vinegar, salt, and sugar brine for the easiest Refrigerator Pickled Beets.
I’ve been experimenting lately with pickling, fermenting, and canning. The variety and flavors you can create are endless. Plus it’s easy, takes little time, and can be made in small batches if you don’t plan on canning.
Easy Refrigerator Pickled Beets
Refrigerator Pickled Beets is a perfect example of this. Once you’ve cooked the beets, simply add in a bit of vinegar, water, sugar, and spices, then let is sit in the fridge. A few days to a week later you’ll have delicious homemade pickled beets.
There are just a few basics you’ll need to know, as well as ways to modify them and make your own. I’ll cover this and much more is this pickled beets guide to make you a pickling pro.
What you’ll need
Besides roasted or boiled beets, you’ll need a simple pickling brine that consists of:
- Water
- Apple cider vinegar or white vinegar
- Granulated sugar
- Kosher salt
- Bay leaves
- Black peppercorns
The beets in brine can be stored in mason jars or some sort of sealable glass containers. Since these are pickled in the fridge, they’re quick and easy and you won’t need any canning equipment.
Tips for pickled beets in the refrigerator
- You can use any type of beet with the leaves removed, such as red or yellow beets
- Scrub and rinse beets under water before roasting or boiling
- Precook the beats: this creates ideal texture and flavor. Raw beets would work but will be very crunchy and hard to chew.
- Wrapping beets in foil during roasting will steam them and prevent drying out or burning
- Use more or less sugar for desired sweetness
- Modify flavors by adding herbs such as rosemary or thyme, black peppercorns, cinnamon stick, star anise, cardamom or fennel seeds
- Thinly slice beets for more surface area and a better pickled flavor
- Storing in the fridge longer (about a week) will let the flavors develop more
How to make refrigerator pickled beets
- Roast beets in the oven at 400° F wrapped in foil for 35 minutes. Remove from oven and cool to room temp.
- Scrub off the skin and thinly slice beets. Place into small mason jars and set aside.
- In a saucepan, combine vinegar, water, sugar, salt, bay leaf, and desired spices and/or herbs.
- Bring to a boil then pour over beets until they are submerged.
- Tightly seal on lids and let cool slightly at room temp.
- Pace jars in the refrigerator for 4 to 7 days, then serve.
Answers to common questions
Below are answers to common questions about pickling beets in the refrigerator. These will help make them easy, flavorful, and perfect every time.
Do you need to pre-cook the beets?
Roasting or boiling is recommended for best flavor and texture. I prefer roasting for richer flavors. Raw beets will be crunchy and soak up less of the vinegar mixture when pickling.
How to roast beets
- Scrub and wash beets clean (with stems removed) under water.
- Place a beet on a square of foil and drizzle with a bit of olive oil. Lightly sprinkle with salt and pepper.
- Tightly wrap and bake at 400° F wrapped 35-40 minutes, until tender.
- Cool slightly before removing foil and slicing.
How to boil beets
- Scrub and wash beets clean (with stems removed) under water.
- Place in a large pot of water over high heat and bring to a boil.
- Reduce heat to medium-low and simmer 30 minutes, or until tender.
- Drain, cool slightly then use as desired.
What type of vinegar to use?
Regular white vinegar or apple cider vinegar is best for pickling beets. Apple cider vinegar adds a bit of natural sweetness and extra flavor.
Are pickled beets healthy?
Absolutely. They’re low in calories, and a great source of vitamins, complex carbs, and fiber. They even contain a bit of vegan plant-based protein.
Do you need to use sugar when pickling beets?
Sugar in the brine helps offset the bitterness of beets and the tanginess of the vinegar. My recipe uses less than what most recommend and it works fine. You can reduce more or omit for an even healthier option, but the flavor will be much different.
Do you need to can pickled beets?
Not with Refrigerator Pickled Beets, which is why they are so easy. The vinegar, salt, and sugar act as preservatives, along with flavor enhancers. They still need to be stored in the fridge to extend shelf-life.
How to serve pickled beets
Pickled beets are wonderful on their own as a light and healthy snack. You can also serve them as a side with dinner or as a unique topping to salads. Try subbing roasted beets with these pickled beets in my Black Rice, Roasted Beet and Kale Salad.
How long do they store?
Pickled beets will easily store sealed in the fridge for 2-3 months due to the natural preservatives in the pickling brine.
More vegan recipes you may like:
Want more pickled vegetables?
Try my easy Lacto Fermented Carrots.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Easy Refrigerator Pickled Beets
Ingredients
- 6-8 medium beets
- 1 ½ cups water
- 1 ½ cups apple cider vinegar, or white vinegar
- ¼ cup granulated sugar
- 2-3 bay leaves, dry
- 1 tablespoon black peppercorns
- ½ tablespoon Kosher salt
Instructions
- Preheat oven to 400° F. Cut leaves and stems from beets and discard, or use for another purpose.
- Scrub and wash clean under water. Place a beet on a square of foil and drizzle with a bit of olive oil. Lightly sprinkle with salt and pepper, then tightly wrap in foil. Repeat for remaining beets.
- Place beets on a baking sheet. Bake 35-40 minutes, until tender. Cool slightly before removing foil.
- Scrub or peel off the skin and discard. Thinly slice beets and place stacked in small mason jars and set aside.
- In a saucepan over medium-high heat, combine water, vinegar, sugar, bay leaf, peppercorns, and salt, plus additional desired spices or herbs. Bring to a boil then pour over beets until they are submerged.
- Tightly seal on lids and let cool slightly at room temp. Pace jars in the refrigerator for 4 to 7 days, then serve.
Notes
- You can use any type of beet with the leaves removed, such as red or yellow beets
- Precooking the beats creates ideal texture and flavor. Raw beets would work but will be very crunchy and hard to chew.
- Wrapping beets in foil during roasting will steam them and prevent drying out or burning
- Use more or less sugar for desired sweetness
- Modify flavors by adding herbs such as rosemary or thyme, black peppercorns, cinnamon stick, star anise, cardamom or fennel seeds
- Thinly slice beets for more surface area and a better pickled flavor
- Storing in the fridge longer (about a week) will let the flavors develop more
I have been refrigerator pickled beets for a long time. My question is how long can I leave on the counter before refrigerating? I would like to ship some to relatives so I’d like to make sure they are safe for them to eat.
Thank you,
Lynn
That’s a great question. Honestly I don’t know exactly how long they would be safe but assuming for at least a few days. It’s in a salt and vinegar brine which should help preserve it. It would be best to use a traditional canning method if you plan to leave out of the fridge for a long time.
Can you water bath this recipe for no refrigeration storage
That’s a great question and absolutely! The refrigerated option just saves that step, but a sealed water bath will allow you to store these much longer. Thanks!
I made them last year and water bathed them for 15 min. My whole neighborhood is demanding more! Love this recipe!!
Thanks for the comment Pam and so happy the recipe was a hit!
This makes pickled beets easy. I love them! Instead of all the spices I use Mrs. Dash chipotle. So good!!
I looked at the recipe carefully, but did not pick up on how many and what sized jars to use? Hope you can help! Thanks!
That’s a wonderful question Carolyn and I’ll update the post. Either 16 or 32-ounce jars work, as long as beer are submerged in the liquid. Wide mouth is best.
Can I add sliced onions!
That’s a great idea! I assume you could but would pickle them longer to make the flavor more mild.
easy enough and very good – didn’t last long enough -have to make more next time!!!!!!
Can Stuvia, be substituted for the sugar?
That’s a great question and I assume so! There’s no chemical reaction happening with the sugar so I don’t think it would affect the process in anyway. You just have to adjust it for the proper level so it’s not too sweet.
This is an awesome recipe. I made it once a while ago and now we are hooked. Even before we get to the last jar I am making more. I don’t use as much salt and I use whole cloves, allspice and pepper. Thank you!
Can I use canned beets?
Great question. I’ve never tried that but don’t see why not. Pretty sure they’re already cooked and you can skip roasting part.
Can I make pickled beets from frozen cooked beets?
That’s a great question! If they’re pre-cooked that’d be fine. I suggest defrosting in the fridge before adding them to the brine. Thanks!
can refrigerator beets be frozen
Hi Lily. Honestly, I’ve never tried but assume you could. They may become a bit mushier once defrosted. They’ll easily store for a few weeks in the fridge if you can use them that quickly.
I made these a week or so ago. I had originally planned on making beet chips and so I had already sliced them thin. They were too thick to fry however and so I decided to submerge them in this brine. Even tho I did not roast them prior they were thin enough that they are not too hard to eat. They are so yummy! I will be snacking on them all week!
I never tasted pickled beets before! Looks so delicious ♥
Lovely information and amazing ideas. Have never attempted one but this is surely a must. Thanks.
This brings back fond memories of canning beets during the summer with my grandfather. Your pictures are amazing and love the instructions.
I’m just going to say it – I love beets!! Beets are a warm family memory for me, as my mom would put out pickled beets and we would gobble them up! I”m excited to try this roasted option for a savory side dish!