An easy refrigerator pickled beets recipe to preserve this nutritious root vegetables for salads, sides and sandwich toppings. Makes 2 pints of quick pickled beets and recipe is simple to double up.
1 ¼cupred wine vinegaryes, you can use white vinegar or Apple Cider vinegar if you prefer
3tablespoongranulated sugar
1 ½teaspoonKosher 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.
Notes
When calculating nutrition estimate of half the sugar in the brine absorbing or adhering to the pickles.Optional: add a few peppercorns or sprigs of fresh herbs to each jar along with other spices before pouring in brine.