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Pickling beetroots is a delicious and easy way to enjoy this nutritious vegetable all year round. Whether you’re a fan of red beets pickled or love adding a variety of pickled vegetables to your meals, this recipe is sure to delight.
Using a mason jar and a few simple ingredients, you can transform cooked beets into a flavorful beetroot pickle that’s perfect for salads, sandwiches, or as a tangy side dish.
Follow this simple guide to make refrigerator pickled beets that will add a burst of flavor to your culinary creations!
Ingredients ( Servings 8 )
- 4 medium roasted beets, cooled, peeled, and sliced
- 1 cup cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon (dry) ground mustard
- 5 whole black peppercorns
How To Make Refrigerator Pickled Beets
- Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
- Add peppercorns and beets to a clean glass jar with a tight-fitting lid. (This particular recipe fits nicely into a 1-liter sized mason jar.) Pour the brine in, covering all the beets.
- Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Conclusion
In just a few steps, you can create a delightful batch of pickled beets that are ready to enhance your meals. The combination of cider vinegar, sugar, and spices infuses the roasted beets with a tangy, sweet flavor that is simply irresistible.
Stored in a mason jar, these pickled beetroots are not only tasty but also convenient, as they can be refrigerated and enjoyed whenever you like.
Embrace the tradition of pickling vegetables and savor the unique taste of this homemade beetroot pickle. Whether you’re new to pickling or a seasoned pro, this recipe is a wonderful addition to your collection!