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An antique glass dish holds colorful pickled beets.

Super Simple Refrigerator Pickled Beets

LindySez
“This is a simple recipe for refrigerator pickled beets. These beets will stay fresh in the refrigerator for at least a couple of months. Try serving them in place of pickles with your sandwich.  Or as a side salad. They add  color to any plate.”
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 2 days
Total Time 2 days 50 minutes
Course Other sides, Salads
Cuisine American
Servings 6

Ingredients
  

  • For the Beets
  • 2 pounds medium fresh beets washed well
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • Water, enough to cover beets
  • For the Pickling Solution
  • ½ medium sweet onion sliced thinly
  • ½ red onion sliced thinly
  • 1 ½ cups water
  • 1 cup red wine vinegar
  • ½ cup granulated sugar
  • 2 tablespoons pickling spice
  • 8 whole cloves
  • 10 black peppercorns
  • Special Equipment - Cheesecloth

Instructions
 

  • Prepare the Beets: Trim the stem of the beet leaving at least 1 inch on. Do not trim the roots or otherwise cut into the beet or the juices will escape during cooking.
  • Place the beets in a saucepan large enough to hold them in one layer, add the cooking solution; the solution should just cover the beets.
    Bring to a simmer and cook the beets, covered, for about 30 minutes or until just tender. Do not overcook. (Test for tenderness by sticking a toothpick or skewer into the beet, it should go through with just a bit of resistance.)
    Turn off the heat and allow the beets to cool in the cooking liquid.
    When the beets are cool enough to handle, drain, peel, and slice them. (The peels should come off easily by rubbing the beets with your fingers or using a paper towel if you don't mind a pink towel, you could use a cloth towel.)
    Place in a large non-reactive bowl. Add the raw sliced red onion. (Glass is good here - I don't recommend plastic unless you want a new pink bowl)
  • Make the Pickling Solution: While the beets are cooling, make the pickling solution.
    Place the sweet onion in a saucepan along with the water, wine vinegar, and sugar.
    Tie the pickling spice, cloves, and peppercorns in cheesecloth; add to the saucepan.
    Bring to a simmer and cook for 15 minutes. Turn off the heat and allow to sit for 5 minutes.
    Pour the pickling liquid over the beets and raw onion; stir well.
    Cover with plastic wrap and refrigerate, for 2 - 3 days before serving.
    Remove the spice packet and transfer the beets to jars with lids. Refrigerate for up to 3 months.
Keyword cooking fresh beets, fresh beets, pickled beets, side dish
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