Refrigerator pickled beets are a great way to enjoy the sweet and earthy flavors of beets year-round. Pickling preserves all the nutrition in the beets, unlike cooked beets, and this quick pickling method is super easy!
These tangy beet pickles are perfect for topping salads, adding flavor and texture to sandwiches or simply enjoying as a snack.
How to Make Refrigerator Pickled Beets
Let's make a batch of these simple quick pickled beets with onions. I promise the pickling process is really very easy and I've included step-by-step instructions, complete with pictures for you to follow along with the simple recipe. Jump down to the printable recipe card if you don't need all that.
The recipe makes 2 pint jars (4 servings per jar).
Prep Time: 15 minutes Pickling Time: 5 days
Ingredients
Here is everything you need to make homemade pickled beets.
- 1 ¼ pounds fresh raw beets
- ½ large red onion
- 1 teaspoon whole mustard seed
- ½ teaspoon celery seed
- ½ teaspoon crushed red pepper flakes
- optional - peppercorns
Pickling Solution
- 1 ¼ cup red wine vinegar
- 3 tablespoon granulated sugar
- 1 ½ teaspoon kosher or sea salt
Directions
Peel and slice the tops off the beets. Cut the beets into eight to ten slices or wedges.
Finely slice the onion into quarter circles.
In clean glass jars, layer sliced beets and onions.
Evenly distribute the mustard seed, celery seed, and red pepper flakes. between the two Mason jars (or other airtight container). Add a few peppercorns if you like.
In a medium saucepan, combine the vinegar, ¾ cup water, sugar, and salt. Stir until dissolved. Bring the pickle brine to a simmer over medium heat.
Pour the hot liquid over the beets, covering them completely. Leave at least a half inch space at the top of the jar.
Place the lids on the jars and seal tightly. Place in the fridge and pickle beets for at least 5 days.
Storage
The pickled beets will keep in the fridge for one month (They may be good longer up to 2-3 months, but let's be cautious.) The pickle flavor will get stronger as the beets sit in the brining liquid.
Serving Pickled Beets
Of course, you can chomp on some of these pickled beets straight out of the jar, but adding them to your culinary creations really allows them to shine. Try the refrigerator pickle on a Beet Salad, as a side dish with grilled meats or in place of traditional cucumber pickles on a sandwich.
What is the Best Kind of Beet to Pickle?
You can use any variety of beet from ruby red to golden beets. Look for small to medium-sized beets. Look for firm bulbs with good color and smooth skin. Avoid any with soft spots, wrinkled skins, or dark patches. Fresh beets are essential for pickling, as they will have the most flavor and best texture.
Note: if using a Golden beet variety in the recipe, I recommend swapping the vinegar to white wine vinegar or other lighter colored vinegar.
More Beet Recipes
If you're a beet lover, check out some of my other recipes featuring this amazing root vegetable.
- Roasted beets are always sweet and tasty, and they are especially so in my Roasted Beet Salad with Goat Cheese and Balsamic Dressing. If you don't want to roast beets, by all means use these pickled ones on a salad.
- I am also a big fan of Golden Beets and use them in my Caramelized Golden Beet, Kamut, and Dandelion Salad.
- If you have a stray raw beet hanging around toss it in while juicing, like my delicious refreshing Mango Beet Juice Recipe. Beet juice is super healthy!
I hope you enjoy the pickled beets. If you like pickling, I also have easy recipes for Pickled Daikon Radish, Pickled Green Beans, and Quick Pickled Cubanelle Peppers for you to try.
Pickled Beets
Equipment
- 2 pint sized Mason jars
Ingredients
- 1 ¼ pounds fresh beets
- ½ large red onion
- 1 teaspoon whole mustard seed
- ½ teaspoon celery seed
- ½ teaspoon crushed red pepper flakes
Pickling Brine
- 1 ¼ cup red wine vinegar yes, you can use white vinegar or Apple Cider vinegar if you prefer
- 3 tablespoon granulated sugar
- 1 ½ teaspoon Kosher salt
Instructions
- Peel and slice the tops off the beets. Slice beets into 8 to 10 slices or wedges.
- Finely slice the onion into quarter circles.
- In clean glass jars, layer the beet slices and onions.
- Between the jars, evenly distribute the mustard seed, celery seed, and red pepper flakes.
- Make the Pickling Liquid: In a medium saucepan, combine the vinegar, ¾ cup water, sugar, and salt. Stir until dissolved. Bring to a pickling solution to a simmer over medium heat.
- Pour the hot brine over the beets, covering them completely. Leave at least ½” space at the top of the jar.
- Place the lids on the jars and seal tightly. Allow sealed jars to cool to room temperature on the counter, then place in the fridge and allow to pickle for at least 5 days.
- Keeps in the fridge for up to 1 month – the pickle flavor will get stronger as it sits.
Camilla says
Great alternative to canned beets! I am going to make pickled beets for next harvest. I am not a fan of doing a full canning process.
Chris D says
Easy and tasty.