Refrigerator Pickled Beets
These Refrigerator Pickled Beets are a simple, no-canning method made with tender cooked beets, vinegar, salt, and sugar—perfectly tangy, slightly sweet, and easy to store in the fridge for weeks.
6 Servings
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
This recipe is naturally gluten-free, provided that the vinegar used is certified gluten-free (some white vinegars may be derived from gluten-containing grains). Always verify the vinegar label to ensure compliance with a gluten-free diet.