Pickled Beets (Refrigerator or Canned)

What Makes This Recipe Work

Roasting or boiling the beets whole keeps their sugars intact and their color deep, while slipping off the skins after cooking gives clean slices without staining your hands beforehand. A vinegar-forward brine with just enough sugar balances the beets' natural earthiness, and the beets stay firm because they are already fully cooked before they meet the brine.

Ingredients for Pickled Beets (Refrigerator or Canned)

• 2 lb (900 g) fresh beets, about 6 medium, scrubbed with stems trimmed to 1 inch
• 1 cup (240 ml) distilled white vinegar, 5% acidity
• 1 cup (240 ml) water
• 1/2 cup (100 g) granulated sugar
• 1 tbsp fine sea salt
• 1 tbsp pickling spice
• 1 small bay leaf
• 1/2 tsp whole black peppercorns
• 1 garlic clove, smashed (optional)

How to Make Pickled Beets (Refrigerator or Canned)

1. Scrub the beets well and trim the stems to 1 inch, leaving the root end intact so the beets do not bleed out during cooking. Place them in a large pot, cover with water by 1 inch, and bring to a boil.
2. Reduce to a simmer and cook 40 to 50 minutes, until a thin knife slides into the largest beet with no resistance. Drain and let the beets cool until you can handle them, about 20 minutes.
3. Slip off the skins with your hands or a paper towel, trim the root and stem ends, and cut the beets into 1/4-inch slices or wedges.
4. In a saucepan, combine the vinegar, water, sugar, salt, pickling spice, bay leaf, peppercorns, and garlic. Bring to a boil, then reduce and simmer 5 minutes so the spices bloom.
5. Pack the beets into a clean 1-quart jar, layering snugly, and pour the hot brine over them to cover, leaving 1/2 inch of headspace. Tap the jar to release air pockets.
6. Cool to room temperature, then cap and refrigerate at least 24 hours so the brine penetrates the beets and the color deepens.
7. Taste after a day; the beets should be tender, tangy, and sweet in balance, with no raw vinegar sharpness. Serve chilled or at room temperature.

Tips for the Best Pickled Beets (Refrigerator or Canned)

• Cook beets of similar size together so they finish at the same time; halve any large ones before boiling.
• Save the cooking liquid if you like; a splash deepens the brine color without changing the acidity.
• Use a stainless or enameled pot, since beets can discolor reactive pans.

Variations and Substitutions

• For a mixed refrigerator jar, combine beets with the onions in the Pickled Red Onions recipe or the beans in the Pickled Green Beans recipe.
• Add a few slices of red onion and a pinch of cloves to the brine for a spiced version.
• To can pickled beets, follow a tested recipe exactly and process pints or quarts in a boiling-water bath for 30 minutes at 0 to 1,000 feet elevation, adding 5 minutes for every 1,000 feet above that. Refrigerator pickles like the Refrigerator Pickles recipe do not require processing.

How to Store and Reheat

• Refrigerator pickled beets keep about 3 to 4 weeks in a sealed jar, fully submerged in brine.
• If you process them using a tested canned recipe, store sealed jars in a cool, dark place up to 1 year and refrigerate after opening.

Pickled Beets (Refrigerator or Canned) FAQ