These refrigerator beet pickles are the most kick-butt beet pickles EVER. This is my mom’s recipe, and I can assure you, the sweet, tangy, and earthy flavors and worth every second of my red-stained hands!
Refrigerator Beet Pickles
Pickled veggies can really take any bland dish up a notch- pickled cucumbers, onions and yep- Even beets! They lend your sandwiches, salads, tacos and a lot of other dishes a nice punch of flavor, and a different texture.
What’s best is the fact that they’re crazy easy to make as well, and that’s exactly why I’m here with a quick pickled beets recipe. Btw, they made awesome gifts as well!!
Beets are one of the healthiest veggies on the planet.
According to Everyday Health, the first recorded information about beets goes as far back as the 1500’s!! They are also relatively low cal, clocking in at a mere 35 calories per half-cup.
They pack in a lot of nutrients and antioxidants like Betaine (gives beets that awesome jewel red color) and others, like potassium and Vitamin B2.
In fact, some studies have also found that beets can help reduce the symptoms and occurrence of certain chronic diseases because of the loaded nutrition they carry.
While beets are pretty versatile- you can roast them, boil them and add them to your salads too, a lot of people aren’t really big fans of their taste. They have an acquired earthy taste that you either love or learn to love.. haha!
If you’re not really fond of beets, pickling them can help! You’ll love how delicious they taste afterward.
Shopping For Beets
Pretty much an easy job here. Beets keep really well for a long period of time but will have telltale signs of when they might be a bit old. Here are some helpful hints to look for when purchasing beets:
– medium-sized and very firm
– skin is not wrinkled or soft
– if you can purchase them with the tops still attached, do it! The tops are can be put in salads, sauteed like kale or spinach, and also add a great nutritional punch!
– have a nice earthy scent
There are many different types of beets you can purchase. Mainly, the grocers will carry the ‘table beet’, the deep red tuber we are all used to seeing in the stores. But, there are a few other kinds to consider such as the Golden Beet and Candycane Beets! You can use any sort you prefer.
Making These Quick Beet Pickles Right
Prepping and pickling beets is easy!
Start by scrubbing the beets thoroughly and cutting them into halves. Be careful and have a sharp knife for this as they are a bit tough to get a knife though. However, you can also simply boil them whole, it will take a little while longer, but just might be a safer option if you feel more comfortable with that.
Fill up a medium-sized pot with water, throw in the beets and bring the water up to a boil. Cover and cook the beets until they are done. You should be able to poke a fork into the beets with ease. Remove the beets and let cool slightly so that you can handle them.
The beets should peel super easy now. Just rub your finger over the outside and you’ll see the skin separate off the beet.
Next, drain your pot, reserving around 2 cups of the beet water. Use this beet water to make your brine that you’ll use to encase the beets in. (This is what makes the pickle part of the pickled beets)
After the brine is made you’ll want to have your very clean and dry mason jars ready to go. Cut your beets into slices or cubes or whatever shape you want your pickles to be in. Pack the jar as full as you can, but still leaving about an inch space at the top.
Carefully pour your prepared brine over the beets to about 1/2″ from the top of the jar and all the beets are covered. I like to take a super clean knife and poke it into the jar to release any air pockets that might have been trapped.
You can sprinkle a bit of extra pickling spice over the top of the beets, wipe the rims of the jar and put on the top. Let them come to room temp and then put them in the fridge.
Btw, when cutting the beets, remember this little tip to prevent staining your chopping board. Cut the beets on a glass plate or a glass cutting board instead.
How Long Will The Beet Pickles Keep In The Refrigerator?
So, you’ll want to give them about 5 days to get a great pickle taste, but I have been known to start eating them after 3 days. The longer they are in the jar of course, the better! They will keep un the fridge for at least up to a month (if they last that long!!).
If you open them and they smell funky or look a little off, don’t eat them and simply discard.
Putting The Refrigerator Beet Pickles to Use
Now that you’re done pickling the beets, it’s time to put them to use!
- Pickled beets taste wonderful when added to tacos and sandwiches. They lend a really tangy and delicious punch of flavor along with the ‘health’ factor too.
- Got roast chicken or turkey? Pickled beets (or any other pickled veggies for that matter) can team up with it wonderfully and turn out as an excellent accompaniment.
- Trying your hands at a Charcuterie board? Make sure you add some pickled beets there too.
- Got a bland salad that you want to spice up? Throw in some pickled beets (with the juice as the dressing) and you’re sorted.
When you try making the Best Refrigerator Beet Pickles ever, I’d LOVE to hear your feedback! This recipe is my mom’s, but it’s been handed down from Grandma Helen, and where she got it, God only knows! If you enjoy beets, you’ll love this recipe! Thanks for stopping by The Salty Pot today, and I hope you have a fantastic day!
***DON’T FORGET TO PIN THIS REFRIGERATOR BEET PICKLES RECIPE TO YOUR FAVORITE PINTEREST BOARD TO USE FOR LATER!!***
- 12 c beets / 3 quarts / or 12 medium baseball size beets
- 3 c vinegar
- 4 1/2 c brown sugar
- 1 1/2 c water (reserved beet juice)
- 1/2 tsp salt
- 2 tsp pickling spice
- water for boiling
(see prep notes!)
1. Scrub the beets to remove any dirt. With a sharp knife, cut the beets in half. Add enough water to cover the beets.
2. Cover and boil the beets until a fork can be inserted easily. Remove from heat and take out the beets, reserving 2 c of beet cooking juice. *see notes
3. When the beets cool enough to handle, remove the skin by just rubbing them with your fingers, and cut off any remaining root ends.
4. Setting the beets aside for a moment, add the vinegar, brown sugar salt and pickling spice to the reserved beet juice. Bring to a boil and turn off the heat.
5. Slice the beets into the size of the pickles you want. These can be slices or cubes. Add them to the jars and pack them tightly.
6. Carefully add the hot brine to the beets, pouring slowly and stopping 1/2" from the rim of the jar.
7. Take a clean butter knife and poke the beets in the jar to release any air bubbles. Wipe the rims with a damp clean cloth.
8. Cover and let the beets cool to room temperature before transferring the beets to the fridge. *see notes
Prep Notes: Have your clean and dry jars ready to go with the lids. Also, have a funnel that fits the opening of the jars as well as a damp clean cloth to wipe the rims of the jars.
If you prefer to leave the beets whole to boil instead of cutting them, this is totally fine. Just know that it will take longer for the beets to cook, but they will be much easier to cut in half after boiling. Either way, be very careful when cutting the beets in half.
When cutting the beets into the slices or cubes, we used an egg slicer to make uniform slices. Just a helpful hint. A sharp knife works just as well.
Use the funnel to fill the jar with both the beets and the brine. It makes life much easier but it is still recommended to wipe the rims of the jars.