This easy recipe will eliminate canning. Learn how to make quick refrigerator pickled beets for salads or snacking straight from the jar!

Some years we have more beets than I know what to do with! When this happens, I usually make pickled beets and can them. When our beets have not performed in the garden, I typically will make small batches of refrigerator pickled beets for short term use. We love pickled beets on salads and sandwiches. the kids even like eating them straight out of the jar!

This recipe comes together in only about 5 minutes once the beets are cooked. You can choose to roast the beets or boil them, depending on your preference. We usually boil them, because I love the earthy flavor!

Some refrigerator pickled recipes require the brine to be boiled before adding it to the jar. This recipe allows for everything to be made right in the jar. It is so easy! The touch of clove makes these beets extra delicious! Play around with other spices and see what you like best. I hope your family loves this small batch refrigerator beet recipe!

Tools you’ll need to make refrigerator pickled beets

Pint-sized mason jars
Sharp Knife

ingredients for refrigerator pickled beets

Ingredients You’ll Need to Make refrigerator pickled beets

2 cups sliced or chopped cooked beets
1/2 cup water
1/2 cup apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
pinch of ground clove

How to cook beets

How to boil beets. Bring a large pot of water to a boil. Remove the beet tops leaving one inch of stem (this helps beets “bleed” less. Wash the beets. Add the beets to the boiling water and cook for 30 minutes, or until fork tender. Beets can vary greatly in size because they are a very dense root vegetable, so size will definitely determine how long you need to cook them. Transfer the beets to a bowl of ice water and then peel away the skins with your fingers. This can be done by gently rubbing the beets with your fingers. Cut or slice as desired.
How to roast beets. Wash the beets and remove any greens. Peel the skins with a vegetable peeler. Chop beets into 1-inch cubes. Drizzle with olive oil and wrap in foil. Bake on a baking sheet at 400° F for 45 minutes, or until completely tender. Again, the size of your beets will determine cook time. A fork should slide in and out of the beets easily. Allow to cool before adding to the jar for pickling.

How to Make refrigerator pickled beets

Slice or chop the prepared beets to your desired size – I usually chop into 1″ cubes. Add them to a jar or other glass airtight container (a 1-pint jar works great).
Add water, vinegar, sugar, peppercorns, and clove to the jar, making sure to cover them completely.
Seal the jar/container and gently turn it upside down a few times to mix together the ingredients.
Place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve. They will have a pickled flavor even after 15 minutes. These beets will last for up to 6 weeks.

Refrigerator pickled beets tips

Make sure the beets are completely covered. Make sure that the brine covers all of the beets as any outside of the brine will not be pickled. The brine not only adds the pickled flavor but also helps to preserve the beets for longer refrigerator storage.
Try other seasonings. Playing around with different flavors is the fun part! Since these are not being processed to sit on the shelf, the sky is the limit! Cinnamon sticks, allspice, onion, garlic, red pepper flakes, and mustard seeds would all make yummy additions to pickled beets!
What kind of jar can I use? Wide-mouth jars are the easiest to load, but any jar would work for this recipe. As long as it has a tight-fitting lid, any glass jar or container will do!
Chill before serving. While the beets will have a pickled flavor after 15 minutes or so, I recommend allowing them to chill completely before serving. If you are wanting the pickled flavor to be developed fully, make sure to let them sit in the refrigerator for at least 1-2 days before serving.

Serving suggestions for refrigerator pickled beets

Salads-Pickled beets are so good in salads. I make a great roasted beet salad as well, and if you have these on hand, it would be a shortcut! Any kind of salad with balsamic dressing tastes great with beets.

Charcuterie board-They would fit right in on a charcuterie board in a little bowl with some toothpicks next to them. I mean, pickles and olives make the cut!

With hard boiled eggs-Pickled beets are also commonly served with hard boiled eggs. Being able to use up an abundance of eggs from our hens and beets from the garden make a simple meal prepared right here on our homestead.

Dream up a side dish-You can also create your own side dishes, like simply sprinkling some crumbled feta or goat cheese with pecans, over a dish of pickled beets. It’s a beautiful contrast in flavor.

Sandwiches-Don’t forget that pickled beets are also yummy on sandwiches! If your beets are on the larger size, you might want to slice the beets thinner or chop them up before adding them to your sandwich.

From the jar-Of course, I have to also mention that you can eat them straight from the jar! That’s the way our homestead kids like to enjoy them…who am I kidding?! It’s one of my favorite ways to eat them too!

Refrigerator pickled beets FAQ

How long do refrigerator pickled beets last in the fridge?

These beets will last 6 weeks in the refrigerator, but I think you’ll eat them before then because they are so good!

Can I can refrigerator pickled beets to make them shelf stable?

No! Home-Canned Pickled beets have a specific ratio of ingredients and process to make them shelf stable. Refrigerator pickled beets are only to be stored in the refrigerator.

Can I used canned beets to make refrigerator pickled beets?

Yes, using canned pickled beets would make this process even easier. Just make sure they do not contain any other seasonings that would not go well with what you plan on adding.

Yield: One pint Jar

Refrigerator Pickled Beets

This easy recipe will eliminate canning. Learn how to make quick refrigerator pickled beets for salads or snacking straight from the jar!

Ingredients

2 cups sliced or chopped cooked beets
1/2 cup water
1/2 cup apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
pinch of ground clove

Instructions

Slice or chop the prepared beets to your desired size - I usually chop into 1" cubes. Add them to a jar or other glass airtight container (a 1-pint jar works great).
Add water, vinegar, sugar, peppercorns, and clove to the jar, making sure to cover them completely.
Seal the jar/container and gently turn it upside down a few times to mix together the ingredients.
Place it in the fridge to chill. I recommend waiting until the beets are fully chilled to serve. They will have a pickled flavor even after 15 minutes. These beets will last for up to 6 weeks.

Notes

How to boil beets. Bring a large pot of water to a boil. Remove the beet tops leaving one inch of stem (this helps beets "bleed" less. Wash the beets. Add the beets to the boiling water and cook for 30 minutes, or until fork tender. Beets can vary greatly in size because they are a very dense root vegetable, so size will definitely determine how long you need to cook them. Transfer the beets to a bowl of ice water and then peel away the skins with your fingers. This can be done by gently rubbing the beets with your fingers. Cut or slice as desired.

How to roast beets. Wash the beets and remove any greens. Peel the skins with a vegetable peeler. Chop beets into 1-inch cubes. Drizzle with olive oil and wrap in foil. Bake on a baking sheet at 400° F for 45 minutes, or until completely tender. Again, the size of your beets will determine cook time. A fork should slide in and out of the beets easily. Allow to cool before adding to the jar for pickling.

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