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Pickled Beets in the Refrigerator: A Simple, Tangy Delight

Pickled beets are a colorful, tangy, and versatile addition to your culinary repertoire. Their vibrant color and delightful combination of sweet, sour, and earthy flavors make them a popular choice for salads, sandwiches, or as a side dish. One of the best parts? Pickled beets can easily be made at home and stored in the refrigerator, providing you with a refreshing treat whenever you need it.

This guide will walk you through everything you need to know about making pickled beets and storing them in the fridge. Whether you’re new to pickling or an experienced cook, this easy recipe will help you create a jar of delicious pickled beets in no time.

Why Pickle Beets?

Beets are naturally rich in nutrients and antioxidants, making them a great addition to any diet. Pickling them enhances their flavor, giving them a tangy and slightly sweet taste that complements their earthy undertones. Plus, pickled beets have a long shelf life when refrigerated, allowing you to enjoy them for weeks after making them.

Pickling also helps preserve the beets, so you can enjoy them year-round, regardless of the season. And since this recipe is refrigerator-based, there’s no need for canning equipment or complicated processes—just fresh, flavorful beets you can store in your fridge.

Ingredients for Pickled Beets

Here’s what you’ll need to make your own refrigerator pickled beets:

4-5 medium-sized beets (peeled and sliced or left whole)
1 cup of vinegar (apple cider vinegar or white vinegar works best)
1 cup of water
1/2 cup of sugar
1 tablespoon of salt
1-2 cloves of garlic (optional, for added flavor)
1 tablespoon of whole peppercorns (optional, for spice)
1/2 teaspoon of mustard seeds (optional, for extra zest)
1-2 bay leaves (optional, for aromatic depth)
Fresh dill or mint (optional, for garnish or flavoring)

Step-by-Step Directions

Step 1: Prepare the Beets

Boiling Whole Beets:
- Place the beets in a large pot of water, ensuring they are fully submerged.
- Bring to a boil and cook for 30-40 minutes or until they’re tender (you should be able to pierce them easily with a fork).
- Once cooked, remove from heat and let them cool enough to handle.
- Peel the beets once cooled—this is easy to do with your hands or using a paper towel to rub off the skin.
- Slice the beets into rounds or wedges, or leave them whole if you prefer.
For Sliced Beets:
- If you prefer, you can slice the raw beets before cooking. Peel and slice them into thin rounds (about 1/4-inch thick), and then boil them in water for about 10-15 minutes until tender.

Step 2: Make the Pickling Brine

While the beets are cooling, prepare the pickling brine.

In a saucepan, combine the following ingredients:
- 1 cup of vinegar (apple cider vinegar or white vinegar for a tangy base)
- 1 cup of water
- 1/2 cup of sugar (you can adjust the sugar depending on your sweetness preference)
- 1 tablespoon of salt
- Add any optional flavorings (garlic, peppercorns, mustard seeds, bay leaves).
Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt dissolve completely. Once it reaches a boil, let it simmer for 5-10 minutes to allow the flavors to blend.

Step 3: Pack the Beets

Sterilize your jar(s) by washing them thoroughly in hot, soapy water and rinsing them well.
Add the sliced or whole cooked beets to the jar, packing them tightly. You can layer them if needed, ensuring the beets are packed snugly for maximum flavor infusion.
If you like, add a few sprigs of fresh dill, mint, or even a few slices of garlic to the jar to infuse extra flavor.

Step 4: Pour the Brine

Carefully pour the hot brine over the beets, making sure they’re completely covered.
If necessary, use a spoon to press the beets down slightly to ensure they’re fully submerged in the brine.
Let the jar cool to room temperature before sealing with a tight-fitting lid.

Step 5: Refrigerate and Wait

Once the jar has cooled, place it in the refrigerator.
Allow the beets to marinate in the brine for at least 24-48 hours for the flavors to meld together. The longer they sit, the more flavorful they become. However, they are ready to eat after a day!