Refrigerator Pickled Beets

These refrigerator pickled beets are easy to make and will last up to four weeks, allowing you to have delicious beets readily available for side dishes, salads and snacks. Vegan | Gluten Free | Nut Free | Soy Free

Refrigerator Pickled Beets

These delicious prickled beets are easy to make, allowing you to always have a batch of this deliciousness on hand to use in those amazing salads, sides and more.

These fresh beets taste great when paired with a ham and cheese salad, with spinach or a salad that includes some walnuts and feta! They can also be layered on a bagel with cream cheese and smoked salmon, on a sandwich or on a good ole Aussie burger!

Pickled Beets Variations

• Any type of beetroot can be used in this recipe. If you grow your own golden beets or Chioggia beets, they would be amazing in this recipe.
• I haven’t cooked the beets in this recipe, though you can boil, steam, roast or pressure cook them before using if you prefer. If you do cook them, cook until just tender as you don’t want them too soft and mushy.
• For the brine, I used red wine vinegar, though white vinegar and apple cider vinegar work well too.
• Use the spices and herbs that you wish. Peppercorns, thyme, rosemary, oregano, marjoram, garlic, onion, a cinnamon stick, bay leaves, dill etc. would all work in this recipe.
• You could try using honey or real maple syrup in place of the sugar, adjusting to suit your taste.

Refrigerator Pickled Beets Tips

• Make sure that beets are completely covered with the hot brine. This will help keep the beets safe and edible.
• When you have eaten all the beets, the brine can be heated up and reused for more beets or used to make pickled eggs.
• Using a wide mouth jar for these beets help for easier access when trying to remove them to enjoy.
• This recipe is for refrigerator pickled beets. These beets are not shelf stable and need to be stored in the fridge.

Storing Pickled Beets

Pickling is a great way to preserve beets. This recipe is for refrigerator pickled beets. These beets are not shelf stable and need to be stored in the fridge.

These beets will last in the fridge for up to four weeks. 

They can be enjoyed right away, though the flavours deepen the longer they sit.

Freezing is not recommended as they will change the texture of the beets.

Making Refrigerator Pickled Beets

To make 2 pint jars these pickled beets, you will need:

• 575g beets
• 1 red onion 
• 1 ¼ cups red wine vinegar
• ¾ cup water
• 3 TBSP sugar
• 1 ½ tsp salt
• 1 tsp whole mustard seed
• ½ tsp celery seed
• ½ tsp crushed red pepper flakes

Peel and slice off the tops of the beets.

Cut into ⅛th or 1/10th pieces.

Finely slice the red onion into quarter circles.

In two clean, pint sized jars, evenly layer the beetroot and the onion.

Evenly distribute the whole mustard seed, celery seed and red pepper flakes between the two jars.

In a medium saucepan over medium heat, combine the red wine vinegar, water, sugar and salt. Stir until dissolved and bring to a simmer.

Pour the hot brine into the jars, making sure to cover the beets completely, leaving a ½ ” (12mm) space at the top.

Put the lids on the jars and seal tightly.

Set aside until cooled and then place in the fridge.

Best when allowed to pickle for up to five days before enjoying.

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