Refrigerator Pickled Beets
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If you’re looking for a vibrant addition to your table, these easy Refrigerator Pickled Beets are just the thing. Sweet, earthy beets get a refreshing makeover with a tangy vinegar brine and bright, fresh dill with no canning required. Perfect for salads, sandwiches, snacking straight from the jar, or on the side with my Hungarian Goulash or Reuben Casserole!
Why This Recipe is a Keeper!
These Refrigerator Pickled Beets are a simple make-ahead staple you’ll always want to keep on hand. Enjoy them in salads, piled onto sandwiches, arranged on charcuterie boards, or simply straight from the jar! They’re easy to prepare with simple pantry ingredients and ready whenever you need a colorful, flavorful addition to a meal.
Roasting the beets enhances their earthy sweetness and gives them a more robust flavor that holds up well next to the zesty brine. No water-bath canning required, they keep well in the refrigerator, making them a delicious side dish always at the ready.
This refrigerator pickled beets recipe is:
- Easy! No special canning equipment or water-bath processing required — unless you want to.
- Customizable! Adjust the sweetness, tanginess, or spices to suit your taste.
- Ready quickly! Enjoy them after a short chilling time in the refrigerator, and they stay fresh for at least six weeks.
Refrigerator Pickled Beets are an easy, no-canning-required way to add sweet, tangy flavor and vibrant color to your meals!
How to Make Refrigerator Pickled Beets:
Recipe Ingredients:
Here’s everything you’ll need to make this refrigerator pickled beets recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Beets: You’ll need eight to ten medium-sized beets, which is three pounds with the greens removed. Red beets are the most readily available; however, you can also use yellow beets. Replace the red onion with sweet onions such as Vidalia.
- White Vinegar: Plain white distilled vinegar is the most budget-friendly option. I have made a smaller batch of this recipe and used white wine vinegar for a milder acidic edge. Apple cider vinegar is also an option.
- Sugar: I used white granulated sugar, but if you prefer, you can use a sugar substitute you’re happy with.
- Dill: Use fresh dill for the brightest flavor; however, dried dill can be used.
Step-By-Step Instructions:
- Gather and prep all the ingredients for the pickled refrigerator beets.
- Preheat the oven to 400 degrees. Lightly rub with olive, canola, or any vegetable oil and wrap in foil or place in a baking dish.
- Roast for 45 minutes to an hour or until easily pierced with a paring knife. (Time depends on the size of the beets.)
- Let cool, then peel …
- … and slice or quarter.
- Place the beets in 3 pint glass canning jars, alternating with the onion and adding dill as you go. Divide the peppercorns evenly among the jars (about 1 teaspoon per jar).
- Combine vinegar, water, sugar, and salt in a small saucepan. Taste for acidity and sweetness. Bring to a boil, and stir for 1-2 minutes or until the sugar and salt have fully dissolved.
- Slowly and carefully pour the hot brine over the beets, leaving about 1/2 inch headspace if water-bath canning.
- Push the beets and fresh dill sprigs down into the brine if necessary. Secure the lids and let the jars cool to room temperature. Gently turn the jars once or twice as they cool to distribute the brine.
- For the best flavor, refrigerate for 4 to 5 days before serving; however, they can also be enjoyed after 24 hours.
Chef Tips and Tricks:
- Be careful not to overcook the beets. Choose beets of similar size so they cook evenly and for about the same time. If using a mix of sizes, remove the smaller beets as they become tender, and continue roasting the larger beets until they can be pierced easily with a small knife.
- You may wish to wear gloves when handling cooked beets to avoid stained hands and cutting boards.
- Whether you slice or cut the beets into chunks as I did, cut them uniformly so the beets pickle evenly and look attractive in the jar.
- Make sure the beets are fully submerged in the pickling liquid for even flavor and proper storage.
- Adjust the sweetness and tanginess of the pickled beets recipe to your taste. Add a little more sugar for a sweeter pickle or a splash more vinegar for extra tang.
- Don’t toss the greens! Save them to make Sauteed Beet Greens, soups, or salads rather than discarding them; they’re very nutritious.
Recipe FAQs:
No, you can also boil or steam them; however, roasting produces the sweetest, most concentrated flavor.
White vinegar provides a clean, classic pickle flavor. Apple cider vinegar can be substituted for a slightly sweeter, fruitier taste. White wine vinegar is milder and also delivers a fruity flavor.
The refrigerator beets can be enjoyed after 24 hours, but give them 4 to 5 days to develop their full flavor. It also helps to turn the jars (upside down, then right side up) once or twice so the flavors redistribute. Be sure they are tightly sealed.
Yes, for a more “spiced” version, add allspice berries, whole cloves, and/or a cinnamon stick.
At least 30 minutes. If higher altitudes, you’ll need to increase the time. Follow this table from the University of Georgia.
Serve with:
- Golumpki Recipe (Polish Cabbage Rolls)
- Cabbage Sausage and White Bean Skillet
- Nashville Spicy Fried Chicken Recipe
- BBQ Chicken Sliders
More great BEET recipes you’ll love!
- Beet and Kale Salad with Honey Balsamic Dressing
- Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing
- Roasted Hasselback Beets with Dill Dressing
- Roasted Beets with Red Wine Balsamic Glaze
Get all my pickle recipes at Pickle and Relish Recipes – From A Chef’s Kitchen.
Refrigerator Pickled Beets
Ingredients
- 2 bunches beets (about 3 pounds with tops removed), approximately 6-8 large or 8-10 medium beets
- 1/2 medium red onion, thinly sliced vertically
- 1/4 cup chopped fresh dill, 12 small sprigs, or 2 tablespoons dried
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt, or to taste
- 1 tablespoon black peppercorns
Instructions
- Preheat the oven to 400 degrees. Rub with olive, canola, or any vegetable oil and wrap in foil. Roast for 45 minutes to an hour or until easily pierced with a paring knife. (Time depends on the size of the beets.) Let cool, then peel and slice or quarter.
- Place the beets in 3 pint glass canning jars, alternating with the onion and adding dill as you go. Divide the peppercorns evenly among the jars (about 1 teaspoon per jar).
- Combine vinegar, water, sugar, and salt in a small saucepan. Taste for acidity and sweetness.
- Bring to a boil, and stir for 1-2 minutes or until the sugar and salt have fully dissolved.
- Slowly and carefully pour the hot brine over the beets, leaving about 1/2 inch headspace if water-bath canning.
- Push the beets and fresh dill sprigs down into the brine if necessary.
- Secure the lids and let the jars cool to room temperature. Gently turn the jars once or twice as they cool to distribute the dill.
- For the best flavor, refrigerate 4–5 days before serving, although they can be enjoyed after 24 hours.
Notes
- You can also use yellow beets. Replace the red onion with sweet onions such as Vidalia.
- Apple cider vinegar can be substituted for a slightly sweeter, fruitier taste.
- White wine vinegar can also be used, but it has a milder flavor than white distilled.
- Choose beets of similar size so they cook at the same rate. If using mixed sizes, remove smaller beets as they become tender.
- Cook just until a small knife easily pierces the center, avoiding mushy pickled beets.
- Wear gloves when handling cooked beets to avoid stains.
- Slice or chunk the beets into similar-sized pieces for even pickling and a prettier presentation.
- Make sure the beets remain covered by the pickling liquid for the best flavor and storage.
- Add more sugar for a sweeter pickle or a splash of vinegar for extra tang.
- Save the greens! Beet greens are delicious sautéed and can also be added to soups, grain bowls, and salads.
- For a “spiced” version, add allspice berries, cloves, and a cinnamon stick to the brine.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
The recipe sounds good, however the brine quantity for each liquid seems to be over jar, leaving me wonder if it’s the same for the dill, 1 TB per jar?
HI, Aimee, Thanks so much for your question but I’m not understanding it. Can you clarify it for me? Thanks!