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.
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Servings: 2 Pints
Calories: 265kcal
Ingredients
- 575 g 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
Instructions
- 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.
- Store in the fridge for up to four weeks.
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Nutrition
Calories: 265kcal | Carbohydrates: 52g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 512mg | Potassium: 1155mg | Fiber: 9g | Sugar: 40g | Vitamin A: 250IU | Vitamin C: 19mg | Calcium: 91mg | Iron: 4mg
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.