Quick Refrigerator Pickled Beets
Quick refrigerator pickled beets are made by pickling boiled or roasted beets in a hot brine. These quick and easy pickled beets are great on salads, in soups, as a side dish, or as a tangy addition to sandwiches.
Equipment
- 1 large jar with air tight lid.
Ingredients
- 3 cups cooked beets, peeled and sliced about 2-3 medium beets
- 3 cups filtered water
- 3 tablespoons granulated sugar
- 5 tablespoons apple cider vinegar
- 1 tablespoon salt
- 1 tablespoon (optional) sunflower oil or canola oil
- 2 bay leaves
- 2 whole cloves
- 8-10 whole peppercorns
Instructions
- Boil whole beets until fork tender. Once the beets cool down, peel and slice them.
- In a small saucepan, add 3 cups filtered water, 3 tablespoons granulated sugar, 1 tablespoon salt, 2 bay leaves , 2 whole cloves, 8-10 whole peppercorns . Bring it to a boil and simmer for 3-4 minutes. Turn off the heat and add 5 tablespoons apple cider vinegar and 1 tablespoon (optional) sunflower oil right away.
- In a clean glass jar, add sliced beet and pour the hot brine over them. Cover and let cool down at room temperature for one hour.
- They are good to eat now, but it is better place them in the fridge for about 12 hours to chill.
Notes
You can use boiled or roasted beets.
Refrigerator pickle beets last in the fridge for up to 2-3 weeks
Nutrition
Calories: 53kcalCarbohydrates: 8.6gProtein: 1.2gFat: 1.4gSodium: 450mgFiber: 1.2gSugar: 7.4g
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