Simply roast the beets, slice, and submerge in vinegar, salt, and sugar brine for the easiest refrigerator pickled beets.
Keyword easy pickled beets, pickled beets in the fridge, Refrigerator Pickled Beets
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 8pickled beets
Author Plating Pixels
1 ½cupsapple cider vinegaror white vinegar
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.
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