Quick Refrigerator Pickled Beets

Quick refrigerator pickled beets are made by pickling cooked beets in a hot brine. These easy pickled beets are great on salads, in soups like Polish Borscht, as a side dish, or as a tangy addition to sandwiches. 

I grew up eating pickled beets, tomatoes, cucumbers, cabbage, watermelons, apples, and everything else.

My whole family picked the harvested vegetables at the end of each summer, so we have preserved vegetables and fruits during cold winter.

My family pickled everything in large wooden barrels by letting the food ferment naturally or they canned the produce and the meats in jars. 

I am so used to having at least one pickled food with my meal. Store-bought traditional pickles are great, but I want that variety I used to have growing up.

I tried the store-bought pickled beets, and they are not my favorite. However, I do not have much space at home to ferment my vegetables, so my aunt taught me how I can enjoy my favorite pickled foods without the need to wait on fermenting or canning.

These refrigerator pickled beets are my favorite way of enjoying tangy and sweet pickled beets without the complex fermentation process or canning.

About quick pickled beets recipe

To make this recipe, the first thing you will need to do is to cook the beets. Raw beets work only if you are doing natural fermentation.

I usually boil whole unpeeled beets until just tender, making sure they are still firm and are not overcooked. You can do it a day before and keep them in the fridge until the next day.

If you do not have much time, you can cook whole beets in the instant pot or cook them in a microwave, which takes about 20 minutes or so. You can also pickle roasted beets if you want them to have more earthy flavor. 

It might be not as common, but besides vinegar, sugar, salt, and spices, I also add olive oil to my brine.

Oil creates better flavor when infused with spices and sugar, it also preserves the beet's freshness longer and creates a glossy look. 

Recipe ingredients

You will need only a few simple ingredients to make these easy refrigerator pickled beets. You can find the ingredients quantities in the recipe card at the end of this post.

• Red beets: you will need fresh beets, large or small. You can also use roasted golden beets for quick pickling. 
• Water: the base for your brine. 
• Apple cider vinegar: I love using apple cider vinegar as it is milder and has better flavor. But you can also use regular white vinegar.
• Sunflower oil: you can skip it but I think it makes the beets have more flavor and firmer texture. You can also use canola oil. If you use olive oil, it will work, but it will solidify in the fridge.
• Sugar: sure is needed for balancing the vinegar taste and for keeping the beets firm. 
• Salt and spices: I used fine ground salt, bay leaf, black peppercorns, and some cloves.

Step-by-step directions

 My quick pickling method includes cooking the beets, making the brine, and chilling the beets overnight. See below the detailed directions with images. 

1.Scrub and wash the beetroots under cold water. Add the beets to the large pot and fill it with water until fully covered. Boil beets for about 30 for medium beets and 40 minutes for larger beets. The beets are ready when fork-tender. Once cooked, take them out and let them cool down. 

2. Meanwhile, in a small saucepan add water, sugar, salt, bay leaves, whole cloves, and whole peppercorns. Bring it to a boil and simmer on lower heat for about 3-4 minutes. Turn off the heat and add apple cider vinegar and oil.

3. Once the beets are not too hot and easy to handle, peel and slice them. I like to quarter each beet and cut each quarter into 1-inch thick slices. But you can slice or cube them the way you like. 

4. Add sliced beets to the glass jar, or a glass container that has an air-tight lid.

5. Pour hot pickling liquid into the jar, making sure the beets are completely covered with the brine. Close the lid and let it sit at room temperature for about one hour. Once the beets almost cool down, place them in the fridge for at least 12 hours. But I often eat them right away. When the beets cool down, you may see solidified olive oil on top. Just push it aside when getting the beets out. Otherwise, it will liquidity at room temperature in a few minutes.

Recipe tips and storage

• Always use cooked beets to make these refrigerator pickles.
• You can experiment with different spices such as cinnamon stick, mustard seeds, coriander seeds, fennel seeds, cardamom, and allspice berries. 
• Although you can enjoy them right away, it's better to refrigerate them for at least 12 hours for them to taste actually pickled.
• Refrigerator beet pickles will last in the fridge for about 2-3 weeks when stored properly in an airtight jar or a container. 

Serving ideas

Pickled beets are a great addition to a lot of dishes. Below are my favorite ways to enjoy them: 

• Side dish: with any main dish, such as sandwiches, wraps, chicken tenders, and more. 
• Salads: toss pickled beets with the choice of greens, crumble goat cheese, or feta and balsamic vinaigrette. 
• Appetizers: spread some goat cheese on a toasted crostini and add a slice of pickled beet with some microgreens. 
• Beet Hummus: you can blend pickled beets into hummus for a vibrant dish.

More recipes with beets

• Air fryer roasted beets 
• Pasta beet sauce 
• Beet pancakes 
• Raw beetroot salad
• Beetroot risotto
• Beetroot waffles
• Turkish beet salad
• Ukrainian beets and potatoes salad 

Frequently asked questions