Easy Refrigerator Pickled Beets made with just fresh beets, vinegar, water, sugar, and salt—no canning needed, just chill and enjoy!
Let’s set the scene. I had just come back from the Saturday farmers market, hot, sweaty, over-caffeinated, and emotionally unstable in the face of a “3 bunches of beets for $5” deal. I don’t even like beets that much, but I’m weak for a good produce bargain. So I came home with way more than any one person without a restaurant or root cellar should reasonably own.
They sat on the counter for two days while I contemplated my choices and tried to convince myself that beet chips were something I’d totally have the energy to make. (Spoiler: I didn’t.)
On day three, fueled by guilt and a half-empty La Croix, I boiled the beets, peeled them (more like rubbed the skins off with a paper towel while muttering dramatically), and stared at them like, Now what? That’s when it hit me. Refrigerator Pickled Beets. I remembered my grandmother used to keep a jar in the fridge at all times, usually hidden behind leftover Jell-O salad and a slightly terrifying jar of bacon grease. Her beets were always cold, vinegary, and weirdly comforting. Like a hug, but tangy.
So I made a batch. And I’ve been hooked ever since.
Why You’ll Love This Refrigerator Pickled Beets Recipe?
Let’s be honest—pickling sounds like something your retired neighbor with the immaculate garden and suspiciously strong arms does. But refrigerator pickling? That’s for the rest of us. No boiling jars. No pH testing. Just hot water, vinegar, and a mason jar with questionable lid integrity.
These beets are ready in about 8 hours, but the real flavor? That shows up after a day or two. And the best part? They actually get better the longer they sit. Kind of like leftovers that glow up instead of getting sad and mushy.
They’re perfect on salads, in grain bowls, next to something fatty like grilled sausage or buttery fish… or just cold, straight from the jar when you’re avoiding real dinner and eating pickles in your pajamas. (Been there.)
Ingredient Notes:
This recipe doesn’t ask much from you. Honestly, if you’ve got beets and vinegar, you’re halfway there.
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Beets (1 lb) – I use red beets because I love the drama of that deep magenta color, but golden or striped beets are just as good (and less likely to stain your hands/clothing/self-esteem).
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White Vinegar (½ cup) – Classic. Sharp. Unapologetic. If you want to tone it down, use apple cider vinegar instead.
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Hot Water (¾ cup) – Just hot enough to dissolve the sugar and salt. I run the tap until it steams. No need to overthink.
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Sugar (2 tsp) – It’s not a sweet pickle, but the sugar keeps it from tasting like punishment. You can add more if you like it mellow.
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Salt (1 tsp) – I use sea salt. Any non-iodized salt works. Just don’t skip it. Beets need balance.
How To Make Refrigerator Pickled Beets?
I mean, you can cry if you want. Peeling beets can be emotional. But this is seriously easy.
Step 1: Dissolve the good stuff
In a bowl or large measuring cup, stir the sugar and salt into the hot water. Wait until it all disappears. Add the vinegar. You’ve just made brine, congrats.
Step 2: Prep the beets
If your beets are raw, boil or roast them until fork-tender. Then cool slightly and peel (this is messy—embrace it). Slice however you want. I like thin rounds because they look cool, but wedges or rough chunks are fine too.
Step 3: Jar it
Layer your beets into a clean glass jar. I use whatever mason jar I haven’t lost the lid to. Pour the brine over them until fully submerged. If they float, give them a nudge with a spoon. This is oddly satisfying.
Step 4: Chill and wait
Seal the jar. Stick it in the fridge. Minimum wait is 8 hours, but I usually forget about them for a day and they’re even better. Shake the jar occasionally if you remember. If not, that’s okay too.
Want To Save This Recipe?
Storage Options:
These will keep in the fridge for about 2–3 weeks. If you’re being honest, though, you’ll probably eat them before then. I usually forget I made them until I’m craving something sour, and then I blink and the jar’s gone.
Use a clean fork when grabbing them—don’t be that person who double dips with a finger. Just don’t.
Variations and Substitutions:
Let’s call this the “I didn’t have what the recipe called for” section.
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Swapped vinegars – Apple cider is softer. Red wine vinegar is bold. Rice vinegar is subtle and nice if you’re into that.
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Extra sugar – Totally works if you grew up on sweeter pickles.
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Added onions – A few thin slices of red onion in the jar? Game-changer.
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Added ginger – One time I dropped in a slice of fresh ginger. Wasn’t mad about it.
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Used golden beets – Less earthy, more mellow, and won’t stain your sink.
What to Serve with Refrigerator Pickled Beets?
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With goat cheese or feta – You have to try this combo. Salty + sweet + tangy = best friends forever.
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In grain bowls – Toss ’em in with farro or quinoa and a soft-boiled egg. Boom, lunch.
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Next to grilled meats – Rich stuff like pork or steak? These cut through beautifully.
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On toast with ricotta – Weird? Maybe. Delicious? Definitely.
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As a snack – Sometimes I eat one beet slice like a chip. No regrets.
Frequently Asked Questions:
Can I use raw beets?
Technically yes, but they won’t pickle properly. They need to be cooked to soften and soak up the brine.
Can I reuse the brine?
Maybe once. But it’s like tea bags—second use is never quite as strong. Just make a fresh batch.
Can I add other stuff to the jar?
Totally. Think garlic, herbs, spices. Live your pickling truth.
Look, I didn’t grow up dreaming about beets. But now? I keep a jar of Refrigerator Pickled Beets in my fridge almost year-round. They’re punchy, nostalgic, surprisingly pretty, and one of those rare things that make you feel like a kitchen genius with almost no effort.
So go grab a bunch of beets. Get your hands stained. Spill a little brine. Feel wildly accomplished. And when you’re snacking straight from the jar at 11pm? Just know—I’m probably doing the exact same thing.
Tried your own twist on these? I wanna hear it. Tell me your beet confession in the comments.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Refrigerator Pickled Beets
Ingredients
- 1 pound cooked beets peeled and sliced
- ½ cup white vinegar
- ¾ cup hot water
- 2 teaspoons granulated sugar
- 1 teaspoon salt
Instructions
Prepare the Brine:
- In a medium mixing bowl or measuring cup, combine the hot water, granulated sugar, and salt. Stir until both the sugar and salt are fully dissolved. Add the white vinegar and mix well. Set aside.
Prepare the Beets:
- If not already cooked, boil or roast the beets until fork-tender. Allow them to cool slightly, then peel and slice into desired shapes (rounds or wedges are most common).
Assemble in a Jar:
- Place the sliced beets into a clean glass jar or airtight container. Pour the vinegar mixture over the beets until they are fully submerged.
Refrigerate:
- Seal the jar tightly with a lid. Refrigerate for a minimum of 8 hours before serving to allow the flavors to develop. The pickled beets may be stored in the refrigerator for up to 3 weeks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
