Refrigerator Pickled Beets
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, or snacking straight from the jar!
Servings: 3 pints
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
If completely submerged in the brine, the pickled beets will keep in the refrigerator for up to 6 weeks or longer at your discretion.
TO BOIL: Place the beets in a large saucepan and add enough water to cover by about 1 inch. Bring to a boil, then reduce the heat to a simmer and cook for 35-45 minutes, or until the beets can be easily pierced with a paring knife. Drain and rinse under cold water. Peel and slice or quarter.
TO STEAM: Place in a steamer basket over 2 inches of water in a single layer. Bring to a boil, cover, and cook 40-50 minutes or until the beets are tender. Be sure to check the water several times when it's getting low so it doesn't boil out! Cool under cold tap water, then peel, slice, or quarter.
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 176kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 787mg | Potassium: 104mg | Fiber: 1g | Sugar: 34g | Vitamin A: 321IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg