Small Batch Refrigerator Pickled Beets
Small Batch Refrigerator Pickled Beets are a vibrant and tangy delight that can elevate any meal with their unique flavor and color. This quick and easy recipe allows you to enjoy the wholesome goodness of beets without the hassle of traditional canning. Perfect as a salad topping, sandwich addition, or stand-alone snack, these pickled beets are sure to impress your family and friends. With just a handful of simple ingredients and minimal preparation time, you’ll have a delicious side dish or condiment ready in no time. Enjoy them fresh or let them marinate for several days to enhance their flavor even further.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 4 servings 1x
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
Ingredients
Scale
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- 1 small cinnamon stick or ½ teaspoon ground cinnamon
- Pinch of red pepper flakes (optional)
- 1 bay leaf
- A few sprigs of fresh dill or thyme (for garnish)
Instructions
- Wash the beets thoroughly, trim off greens and roots, then boil in water for about 30 minutes until tender.
- Drain and allow cooling slightly before peeling the skins off.
- In a saucepan, combine apple cider vinegar, water, sugar, salt, and desired spices; bring to a boil while stirring until sugar dissolves.
- Slice peeled beets into rounds or wedges and place them in a jar.
- Pour the hot brine over the beets until fully submerged, then let cool before sealing and refrigerating.
- Wait at least 24 hours before enjoying; flavors deepen after 3–5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 7g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg