​Easy Refrigerator Pickled Beets Recipe

Ingredients

  • 4 medium roasted beets, cooled, peeled, and sliced

  • 1 cup cider vinegar

  • 1 cup water

  • 1/3 cup granulated sugar

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground mustard

  • 5 whole black peppercorns

  • 1 widemouth quart sized jar

Steps to Make Refrigerator Pickled Beets

  • Prepare the Brine: In a saucepan, combine the cider vinegar, water, sugar, kosher salt, and ground mustard. Heat the mixture, stirring until the sugar dissolves. Simmer for a few minutes, then remove from heat and allow it to cool slightly.

  • Pack the Jar: Place the sliced roasted beets and peppercorns into a clean glass jar with a tight-fitting lid.

  • Add the Brine: Pour the cooled brine over the beets, making sure they’re fully covered.

  • Let it Rest: Leave the jar on the counter for several hours (or up to 24 hours) before transferring it to the refrigerator.

How Long Before You Can Eat Them?

You can eat them right away, but for the best flavor, let the beets sit for at least a couple of days to allow the brine to deepen the flavor.

Storage Tips

These refrigerator pickled beets will keep for up to 6 weeks, ready to enhance your meals anytime!