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Easy Refrigerator Pickled Beets

Refrigerator Pickled Beets

Grandma always had countless jars of homemade canned pickled beets on her pantry shelves that she made over the previous summer. Her Pickled Beets were the perfect way enjoy her beet harvest year-round.

But, you don’t have to grow your own beets and fill your canning pantry with jars of pickled beets to enjoy the sweet & sour flavors of my Grandma’s beets with my Easy Refrigerator Pickled Beets!

Refrigerator Pickled Beets

 

And I can’t think of a better way to enjoy the delicious flavor of beets than marinating them in a sweet and tangy brine with red onions.

Yes, my Easy Refrigerator Pickled Beets are just that easy, Cook/peel/cut beets and soak them in sugar vinegar water.

BOOM in just about a week you have Pickled Beets to enjoy!

My favorite way to enjoy my Easy Refrigerator Pickled Beets is on top of a garden salad smothered in my homemade ranch dressing – there’s something so addictive about the sweet/tangy beets paired with the creamy ranch!

These are also the key to making my beautiful Beet Pickled Eggs (recipe coming soon) which are a perfect addition for your Easter Dinner!

Refrigerator Pickled Beets

Refrigerator Pickled Beets

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Ingredients

Instructions

How to Cook Beets:

  • Trim the top stem to roughly 1 inch and throughly wash your beets.
  • Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (just like boiling potatoes, the larger beets will take longer to cook)
  • Strain cooked beets in a colander and cool your beets by running cold water over them.
  • When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb.
  • Cut or slice cooked beets as desired.

To make pickled beets:

  • Combine vinegar, sugar and water in a small sauce pan. Heat to dissolve sugar. Remove from heat and set aside.
  • In glass jar(s) or container(s) with a tight fitting lid, layer cut up beets and sliced onion.
  • Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid.
  • Cover with a tight fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months.
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Refrigerator Pickled Beets

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24 Comments

  1. 5 stars
    Just made these! They were so simple to whip up and a great way to save my beets before they went bad. I’m looking forward to enjoying them in a few salads later on this week!

  2. 5 stars
    I have beets from my garden and wanted a good recipe to try for pickled beets. Walaa! Your recipe is easy to do and follow. I especially like the option of using honey (we have a hive). My pickled beets are now in the refrigerator and the countdown is on for a week from now when I can enjoy them.

  3. I literally googled “pickled beets and ranch dressing” because I’ve never known anyone else to eat this or any restaurants to serve it.

    I’m ecstatic that I found someone else who understands the deliciousness of this combination! I also pour roasted sunflower seeds over these two ingredients and it’s epic for me.

  4. When you say that they will last for 2 months in the fridge, is that after they are opened to be eaten or before? Thank you

    1. You are welcome to use other types of vinegar, they will affect the taste slightly – so pick one you like!

    1. Pickled beets are traditionally a sweet & sour treat, omitting the sugar would leave them just sour. Honey would work great as a swap or even a favorite low carb sweetener like swerve. I welcome you to create your own recipes using mine as a starting point.

      1. Many of us are diabetic and many more obese, which is why we cannot take sugar, or honey or anyother sweetners, same with mayonaise and pickles, they all contain sugars.

        1. Hey Phil – thanks for your comment. I think you’re new to my site – I eat a mostly low carb diet but this blog covers all types of real food eating. Not every recipe is ideal for everyone. I am more than aware of a diet which addresses diabetes – specifically I would not even encourage eating beets since they will raise most people BG levels due to their high carbohydrate content, so to discuss the sugar component is a moot point. There are naturally based sweeteners which do no impact blood glucose that are healthy in strict moderation for even ketogenic dieters. As for mayonnaise and non-sweet pickles, perhaps you need to upgrade your groceries to higher quality?! Many brands do not include sugar in mayonnaise, nor do they add sugar to pickles, If you need help finding healthier options please don’t ever hesitate to reach out.

          1. I used honey, fresh ginger and lemon with vinegar, omitted the onions. Taste really good

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