Easy Refrigerator Pickled Beets recipe

Quick Refrigerator Pickled Beets

An easy recipe for refrigerator pickled beets for 24 hours, a quick and easy recipe. This appetizer can be served as a side dish for meat to balance the dish’s fat content. I love making pickled beetroot salads with salted cheese and nuts, and prunes help reduce acidity. Try the finished product on toasted bread with a goat cheese spread, sprinkled with fresh mint and a pinch of sea salt! There are many options, don’t be afraid to experiment!

Refrigerator Pickled Beets
Croutons with pickled beets and cheese

You can pickle just about any vegetable, including beets. But the canning (and sterilizing) process can certainly be daunting; this is where fast etching comes into play. This method, also known as refrigerator pickled vegetables, allows summer vegetables to be stored for up to one month in hot vinegar brine without canning problems. Beets are earthy and tender when cooked, but they acquire a sweet and salty taste when pickled.

Cook refrigerator pickled beets

For me, the first thing to preserve in the season is dark red beets. Although many people do not pay attention to these vegetables, they have become a very fashionable trend in the food world. They are praised for their nutritional properties and are simply wonderfully marinated.

Refrigerator pickled beets
Pickled beets with onions

Gourmet cans at farmers’ markets and grocery stores are delicious, but can be expensive — yes! So why not pickle your own? Super easy and just perfect, they are great for any tray or add to your favorite salad!

Stored in the refrigerator, pickled beets, and it is not necessary to cook them in large batches. Since beets are available all year round, you can always cook as much as you need.

Question & Answer

Are pickled beets good for you?

Absolutely. Beets are low in calories and are an excellent source of vitamins, complex carbohydrates, and fiber. They even contain some vegan vegetable protein.

Beet marinade
You can cut refrigerator beets marinating in any way

Do you need to pre-cook beets?

For the best taste and texture, it is recommended to bake or boil. I prefer roasting for a richer flavor. Raw beets will be crispy and will absorb less vinegar when marinated.

How to cook beets?

  • Peel and rinse the beets (no stalks) underwater.
  • Place in a large pot of water over high heat and bring to a boil.
  • Reduce heat to medium-low and simmer for 30 minutes, or until tender.
  • Drain, cool slightly, and use as desired.

How to roast beets?

  • Peel and rinse the beets (no stalks) underwater.
  • Place the beets on a square of foil and drizzle with olive oil. Sprinkle lightly with salt and pepper.
  • Wrap tightly and bake at 400 °F (ca. 204 °C) for 35-40 minutes until tender.
  • Cool slightly before removing foil and slicing.
Roasted beets
Roast beets

Which vinegar should you use?

Plain white or apple cider vinegar works best for pickling beets. Apple cider vinegar adds natural sweetness and flavor.

Do I need to use sugar when refrigerator pickled beets?

The sugar in the brine helps offset the bitterness of the beets and the piquancy of the vinegar. My recipe uses honey. You can reduce the sugar more or eliminate it for an even healthier option, but the taste will be very different.

Do you need canned pickled beets?

Not with pickled beets in the fridge, which is why it’s so easy to cook. Vinegar, salt, and sugar act as preservatives along with flavor enhancers. They still need to be refrigerated to extend the shelf life.

How to serve pickled beets?

Pickled beets are great on their own as a light and healthy snack. You can also serve them as a side dish for dinner or as a unique salad dressing.

Beet salad
Pickled beetroot salad with cheese and nuts
Old fashioned pickled beets

Refrigerator pickled beets

Mary
Pickled beetroot is a delicious and savory appetizer, perfect as a side dish for meat. It can be used in salad dressings. Decorate the festive table.
5 from 1 vote
Prep Time 50 mins
Cook Time 20 mins
Total Time 1 d 50 mins
Course Appetizer, Preserving, Side Dish
Cuisine American
Servings 1 Servings
Calories 38 kcal

Equipment

  • Stove
  • Canning jars

Ingredients
  

  • 500 g Beets Not large and sweet
  • 1 piece Onion White

Marinade

  • 250 ml Water
  • 50 ml Vegetable oil
  • 100 ml Apple cider vinegar 6%
  • 1 tsp Salt (incomplete)
  • 75 ml Honey (can be replaced with 5 tablespoons of sugar)
  • 1 piece Bay leaf
  • 2 piece Allspice peas
  • 5-7 piece Black peppercorns

Instructions
 

  • Wash the beets, wrap in foil and bake in the oven until tender, 20-30 minutes.
    Roasted beets
  • Combine all the ingredients for the marinade and boil. Cool the marinade.
  • Remove the beets, unfold and pour over with cold water, peel them.
  • Chop the beets as desired. Can be grated or mandaline.
  • Cut the onion into half rings.
  • Place the beets in jars alternating with onion half rings.
    Refrigerator pickled beets
  • Pour the marinade over the beets and refrigerate for 24 hours.
    Beet marinade

Notes

The longer the beets are pickled, the tastier.
 Such pickled beets are great to add as a side dish to a meat steak to soften the fat content of the meat. Combined with salted cheese and herbs.
 Bon Appetit!

Nutrition

Serving: 1beetCalories: 38kcalCarbohydrates: 8gProtein: 1gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 487mgPotassium: 227mgFiber: 2gSugar: 6gVitamin A: 25IUVitamin C: 3.1mgCalcium: 17mgIron: 0.6mg
Keyword Easy pickled beets, Pickled beets in the fridge, Refrigerator Pickled Beets
Tried this recipe?Let us know how it was!

Martha Stewart and Rick Field pickle beets with Spanish onion, rosemary, and sliced ginger

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