Easy Refrigerator Pickled Beets
Discover an easy and delicious pickled beets recipe featuring whole mustard seeds and peppercorns. Perfect for salads, sandwiches, and snacking. Includes variations and storage tips.
Equipment
Ingredients
- 4-5 fresh roasted beets sliced
- 1 cup apple cider vinegar
- ¼ tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 1 teaspoon mustard seed
- 2 cloves garlic cloves sliced
- 1/2 cup vinegar
- 1 cup water
- 1 pint jar with lid seal and ring
Instructions
- Clean, trim, and roast the beets. Roast the beets with this method.
- Slice the peeled and cooled beets and pack into the pint mason jars.
- In a medium saucepan, combine the apple cider vinegar, water, sugar, kosher salt, whole mustard seeds, and whole peppercorns. If you're using the optional bay leaf, cinnamon stick, and whole cloves, add them as well.
- Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once it reaches a boil, reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld together.
- Carefully pour the hot pickling brine over the beets, ensuring that the beets are fully submerged. Leave a little headspace at the top of the jars. Wipe the rims of the jars with a clean cloth, then seal with sterilized lids and bands.
- Let the jars cool to room temperature before transferring them to the refrigerator.
Notes
The roasted beet recipe can be found on Beyer Eats and Drinks.
For the best flavor, let the beets marinate in the refrigerator for at least 24 hours before enjoying. The longer they sit, the more flavorful they'll become.
Nutrition
Calories: 261kcalCarbohydrates: 42gProtein: 7gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7261mgPotassium: 1349mgFiber: 11gSugar: 26gVitamin A: 134IUVitamin C: 18mgCalcium: 127mgIron: 4mg
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