Easy Refrigerator Pickled Beets
Brighten up your fridge and your plate with this simple and flavorful recipe for Easy Refrigerator Pickled Beets! Packed with earthy, tender beets and infused with a perfectly balanced brine of tangy white vinegar, a touch of sweetness from granulated sugar, and aromatic spices like cloves, cinnamon, and peppercorns, these quick-pickled beets are a delicious way to celebrate seasonal produce. With a prep time of just 10 minutes and no canning required, this recipe is a fuss-free solution for anyone who loves bold, vibrant flavors. Serve these pickled beets as a tangy side dish, a colorful salad topping, or even a zesty addition to sandwiches and grain bowls. Plus, they stay fresh in the fridge for up to four weeks, making them your new go-to for snacking or meal prep!
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Recipe Information
Ingredients
- 4 medium-sized Fresh beets
- 1 cup Water
- 1 cup White vinegar
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 4 Whole cloves
- 1 Bay leaf
- 1 teaspoon Black peppercorns
- 1 Cinnamon stick
Instructions
1. Wash the beets thoroughly to remove any dirt, then trim off the tops and roots. Do not peel them at this stage as it helps retain their color and nutrients.
2. Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 30-40 minutes or until the beets are tender and can be easily pierced with a fork.
3. Remove the beets from the pot and allow them to cool slightly. Once they are cool enough to handle, rub the skins off gently using your hands or a paper towel. Slice the beets into 1/4-inch rounds or wedges, depending on your preference.
4. In a medium saucepan, combine 1 cup of water, 1 cup of white vinegar, 1/2 cup of sugar, 1 teaspoon of salt, 4 whole cloves, 1 bay leaf, 1 teaspoon of black peppercorns, and 1 cinnamon stick. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
5. Remove the brine from the heat and let it cool for about 10 minutes.
6. Place the sliced beets into a clean glass jar or jars, packing them tightly but without crushing. Pour the cooled brine over the beets, ensuring they are fully submerged.
7. Seal the jar(s) with a lid and allow the pickled beets to cool completely at room temperature before transferring them to the refrigerator.
8. Let the beets pickle for at least 24 hours before serving for the best flavor. Store in the fridge for up to 4 weeks.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 137.2 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
