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How to make pickled beets in the refrigerator with a quick brine and cold soak. Enjoy tangy, chilled, pickled beets as a side or snack!
Why you'll love this recipe
Refrigerator pickled beets are the easiest way to enjoy tangy pickled beets relatively quickly compared to traditional pickling methods.
Just like my refrigerator dill pickles and this very popular Asian pickled carrots recipe, you only need a few everyday kitchen tools to make pickled beets.
The process is as simple as pouring hot brine over cooked beets and cooling to room temperature. The hands-free pickling magic happens in the refrigerator where the pickled beets soak and get better by the day!
You'll love to enjoy chilled, pickled beets as a side, salad ingredient, or snack.
Ingredient notes
- cooked beets - Use any method to cook beets, including steaming, boiling roasting, or pressure cooking using this Instant Pot beets recipe.
- vinegar - White vinegar or apple cider vinegar are very popular for pickled beets.
- water - Filtered or distilled water are recommended to reduce unwanted flavors and/or chemicals.
- sugar - Use white sugar or preferred sugar for this recipe.
- sea salt - or Kosher salt.
How to make pickled beets in the refrigerator
This pickled beets recipe only takes ten minutes to assemble and lasts for several weeks in the refrigerator.
Step 1. Peel the cooked beets and slice them to desired thickness. Pack beets into sterile heat-safe jars, leaving one half inch of space at the top.
Step 2. To make the brine, whisk together VINEGAR, WATER, SUGAR, and SALT. Heat on HIGH using a microwave or stove just until boiling. Pour hot brine over the beets leaving one half inch space at the top and use any utensil to remove air bubbles.
Step 3. Allow beets to cool to room temperature, which will take about 2 hours depending on the jar size. Cover and refrigerate up to 6 weeks or longer at your discretion.
How long should pickled beets soak?
Pickled beets can be enjoyed as early as 24 hours of soaking in the refrigerator. However, I find the sweet spot of readiness occurs in about 7 days. This is because the brine has had enough time to infuse its well-balanced flavor into the beets and vice versa. Of course, I encourage you to sample the beets often to find your sweet spot.
Recipe tips
- Beet variety - Any beets can be quick pickled, including red, golden, or white beets. Of course, red beets remind me of Grandma's pickled beets, so they're a first choice.
- Use fully cooked beets - Since refrigerator pickled beets rely on quick pickling, it's important to use fully cooked beets from any method, including roasted, boiled, steamed, or pressure cooked beets.
- Pickled beet math: One medium-sized beet is about 3 inches in diameter and 8 ounces in weight. When sliced, it fills a 1-pint canning jar and requires about ¾ cup brine.
- Use heat-safe jars - When using glass jars for this recipe, it's imperative to use heat-safe jars, such as traditional canning jars because they can withstand the heat of the brine used in the process.
- Store excess brine - The more beets you stuff into a jar, the less brine you need. So, feel free to store excess brine in the refrigerator to use at a later date.
- How long do they last? - Quick pickled beets are optimal for up to 6 weeks in the refrigerator, or longer at your discretion. I recommend labeling jars with a date for food safety purposes.
Recipe variations
- spices - Add your favorite pickling spice or any combination of black peppercorns, cloves, star anise, etc.
- add other vegetables - Add sliced onions, raw shredded carrots, or other vegetables to this recipe.
- pickling brine liquids - Feel free to swap the white vinegar for apple cider vinegar or flavored vinegar for variety.
Serving ideas
Pickled beets are so versatile. The bright red color and tangy beet juice complement other side dishes, such as coleslaw, cucumber salad, and creamy macaroni salad. Serve pickled beets with proteins like pressure cooker BBQ pork and corned beef for the ultimate sweet and savory flavor treat.
📖 Recipe
Refrigerator Pickled Beets
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 2 medium Whole Cooked Beets
- 1 cup White Vinegar, or other vinegar
- 1 cup Water
- ⅓ cup White Sugar
- ½ teaspoon Sea Salt
Instructions
- Wash and sterilize jar(s) and lid(s) using your preferred method (dishwasher, oven, etc).
- Remove and discard stem and skin from COOKED BEETS. Slice or cut beets to desired shape and thickness.
- Pack beets into sterile jars, leaving ½ inch space at the top.
- Whisk together VINEGAR, WATER, SUGAR, and SALT in a heat-safe bowl (for microwave method) or sauce pan (for stove method).
- Heat this mixture using a microwave or stove just until boiling.
- Pour the hot brine mixture over sliced beets in the jars, leaving ½ inch space at the top.
- Cool the jars of beets about 2 hours, or until they are room temperature.
- Cover and refrigerate at least 24 hours up to 6 weeks or longer at your discretion. Serve chilled.
Recipe Notes
- Beet variety - Any beets can be quick pickled, including red, golden, or white beets.
- Use fully cooked beets - Since refrigerator pickled beets rely on quick pickling, it's important to use fully cooked beets from any method, including roasted, boiled, steamed, or pressure cooked beets.
- Pickled beet math: One medium-sized beet is about 3 inches in diameter and 8 ounces in weight. When sliced, it fills a 1-pint canning jar and requires about ¾ cup brine.
- Use heat-safe jars - When using glass jars for this recipe, it's imperative to use heat-safe jars, such as traditional canning jars because they can withstand the heat of the brine used in the process.
- Store excess brine - The more beets you stuff into a jar, the less brine you need. So, feel free to store excess brine in the refrigerator to use at a later date.
- How long do they last? - Quick pickled beets are optimal for up to 6 weeks in the refrigerator, or longer at your discretion. I recommend labeling jars with a date for food safety purposes.
Equipment
- microwavable measuring cup or 2 quart sauce pan for stove method
Joann says
Made them once and they're so good I am making them again good to cut up in your salad or just eat plain love them!
Traci says
I'm so glad to hear you're enjoying this beet recipe. Love them in salads too! Thanks for taking the time to leave feedback. xoxo
Joanne says
My daughter referred me to this recipe she said it was so good and I tried it and it's very good not only good it's very good
Traci says
I love that your daughter sent you my way! I’m so glad you enjoyed the recipe—hearing your feedback makes my day. Thanks for sharing! xoxo
Carrie says
I’m wanting to try pickled beets by first roasting them but, what oven temp do you suggest?
Traci says
Hiya! I love the idea of roasting the beets first! I would suggest roasting them at 400°F until they're tender, usually about 45-60 minutes depending on the size. I’d love to hear how it turns out!
Heidi says
looking forward to making these, but do I have to use the sugar?
Traci says
Hello Heidi, you're welcome to modify the recipe any way you like. Just know that vinegar brine without sugar will have a strong, acidic flavor. Let me know if you end up going for it. Enjoy!
Rob says
Delish! Loved the presentation of this recipe! The beets turned out so good my “official beet hater” husband devoured them!
Traci says
Oh yay! I just polished off a quart of them myself and it only took me one week LOL. Thanks so much for sharing your experience. Love this so much! Enjoy!
Sharon Ellison says
First time making pickled beets. My husband loved them.
Would it be safe to hot water bath this recipe?
Traci says
Hi Sharon, I'm glad you both enjoyed them. To answer your question, sorry but I don't have instructions for that method at this time. Please let me know if I can answer any more questions for this refrigerator method. Thanks and enjoy!
Catherine says
It’s a win in our house! Can’t keep them around very long lol
Thank you for making this daunting task so easy. I’m on my second round now. And I see a bright future for beets in my house now 🙏
Traci says
Yay! So glad you're loving these beets as much as we do! Thanks so much for sharing your experience. Enjoy!
Terry Coats-Smith says
I made this for the first time today. your instructions are simple and easy to follow.
Traci says
Yay! So glad you went for it and enjoyed! Thank you for sharing your experience 🙂
Anjali says
This was such a helpful guide to making pickled beets!! I can't wait to try this with some leftover beets I have in the fridge!
Traci says
Yay! I'm so happy to inspire it 🙂 Thanks so much and enjoy!!
Shelby says
A most delicious way to enjoy beets! Yum!
Traci says
Thank you! I couldn't agree more 😉 So easy to pickle too! Thanks. Enjoy!
Liza says
These perfectly pickled beets are sooo tasty on salads! We hope to grow golden beets this summer and I can't wait to try them with this recipe.
Traci says
Yay! Lucky you to grow beets! I hope your garden is abundant this year 🙂 Thanks. Enjoy!
Jess says
Ok to be honest I have never been a huge fan of beets but you have convinced me otherwise! Well done.
Traci says
Yay! So glad to hear it 🙂 Pickled beets are definitely a favorite of mine. Thank you. Enjoy!
Maayke says
These pickled beets turned out great! Thank you for sharing the recipe .
Traci says
Yay! You're so welcome 🙂 Glad you enjoyed and thanks so much!!
JB says
My favorite person is the beet lover of the house and I know she'd go crazy if I made these refrigerator pickled beets for her. The recipe is perfect for a non-kitchen guy like me 🙂