Easy Refrigerator Pickled Beets

Pickled beets are a vibrant, sweet-and-tangy classic. They’re surprisingly easy to make at home and far superior to most store-bought versions.

Here is a reliable and delicious recipe for Classic Refrigerator Pickled Beets. This method doesn’t require canning for long-term shelf storage, but they keep for weeks in the fridge and the flavor improves over time.

Easy Refrigerator Pickled Beets

Prep Time: 20 mins | Cook Time: 30-40 mins | Chill Time: 24 hours (minimum) | Total Time: 1 day+ | Yield: About 1 quart

Ingredients

• 2 lbs fresh beets (about 4-6 medium), greens trimmed to 1 inch

• 1 medium onion, thinly sliced (optional, but recommended)

• 1 cup apple cider vinegar or white vinegar

• ½ cup water

• ½ cup granulated sugar (can reduce to ⅓ cup for less sweetness)

• ¼ cup honey or maple syrup (optional, for depth)

• 1 tsp kosher salt

• Whole Spices (choose your blend):

  • Classic: 1 cinnamon stick, 6 whole cloves, 1 tsp whole allspice berries

  • Simple: 1 tsp black peppercorns, 2 bay leaves

  • Warm: 1 tsp coriander seeds, 1 star anise pod

Instructions

1. Cook the Beets: Scrub beets clean but do not peel. Place them in a large pot and cover with cold water by 2 inches. Bring to a boil, then reduce heat and simmer, covered, until fork-tender. This takes 30-60 minutes depending on size. Drain and let cool until you can handle them.

2. Peel & Slice: Under cool running water, use your fingers to slip the skins off the beets—they should rub off easily. Discard skins. Slice beets into ¼-inch rounds, halves, or cubes. Pack them into a clean 1-quart jar (or two pint jars), layering with the sliced onion if using.

3. Make the Brine: In a saucepan, combine vinegar, water, sugar, honey/syrup (if using), salt, and your chosen spices. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes to infuse the spices.

4. Pickle: Carefully pour the hot brine over the beets in the jar, ensuring they are completely submerged and leaving about ½-inch headspace. Gently tap the jar to release any air bubbles.

5. Cool & Chill: Let the jar cool to room temperature on the counter (about 1 hour). Screw on the lid and refrigerate.

6. Wait (The Hardest Part!): For best flavor, let the beets pickle for at least 24 hours before eating. They will become more flavorful and tangy over 3-5 days. They will keep well for 3-4 weeks in the refrigerator.

Pro Tips & Variations:

• Hands-Free Peeling: Wear disposable gloves to prevent your hands from staining pink.

• Golden Beets: Use golden beets for a beautiful, non-staining yellow pickle.

• Add Heat: Add 1-2 sliced jalapeños or a pinch of red pepper flakes to the brine.

• Herbaceous: Add a few sprigs of fresh dill or thyme to the jar.

• Quick-Pickle Shortcut: Use 2 (15 oz) cans of sliced beets, drained. Skip Step 1 and simply heat the brine and pour over the canned beets. They’ll be ready in just a few hours.

How to Serve Pickled Beets:

• Classic Side: Chilled, straight from the jar.

• On Salads: Add to green salads, grain bowls, or a classic Harvard Salad (with oranges and red onion).

• With Cheese: Pair with sharp cheddar, goat cheese, or on a charcuterie board.

• On Sandwiches: Add a tangy crunch to burgers, especially veggie burgers.

• As a Garnish: Chopped finely on deviled eggs or liver pâté.

Enjoy your homemade, brilliantly hued pickled beets! They’re a perfect balance of sweet, sour, and earthy.