Refrigerator Pickled Beets are a delightful way to preserve the earthy sweetness of beets while adding a tangy twist that elevates their flavor. This easy pickled beet recipe is perfect for those new to canning and preservation techniques, allowing you to enjoy the crunchy texture and vibrant color of beets without the need for extensive canning processes.
Ingredients
Scale:
4 medium-sized Fresh Beets, scr믭 clean
1 cup Vinegar (white, apple cider, or red wine vinegar)
1 cup Water
½ cup Sugar (can be adjusted based on desired sweetness)
1 tablespoon Salt
2 cloves Garlic, peeled and smashed
1 tablespoon Fresh Dill or 1 teaspoon dried dill
½ teaspoon Whole Black Peppercorns
½ teaspoon Mustard Seeds (optional)
Instructions
Prepare the Beets: Begin by placing the cleaned beets in a large pot and covering them with water. Bring to a boil and simmer for about 30-40 minutes, or until fork-tender.
Cool and Peel: Once cooked, remove the beets from the pot and place them in a bowl of ice water. This will help cool them down quickly and stop the cooking process.
Slice the Beets: Slice the peeled beets into rounds or wedges, aiming for uniform pieces.
Prepare the Pickling Liquid: In a saucepan, combine the vinegar, water, sugar, salt, garlic, dill, peppercorns, and mustard seeds. Bring to a simmer and stir until the sugar and salt dissolve completely.
Pack the Jars: Place the sliced beets into a clean glass jar, packing them tightly. Pour the cooled pickling liquid over the beets, ensuring they are fully submerged.
Seal and Refrigerate: Seal the jar with a lid and refrigerate. The beets will be ready to eat in about 24 hours, but for best flavor, allow them to marinate for at least a week.
