Easy Pickled Beets

5 from 35 votes

How to make pickled beets in the refrigerator. A quick brine and fridge soak make the best pickled beets for salads, sandwiches, and snacks!

Prep Time10

Chill in fridge1

Total Time1 10

Course: Ingredient, Snack

Cuisine: American

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Servings: cups

Calories: 112kcal

Author: Traci

Remove and discard stem and skin from COOKED BEETS. Slice or cut beets to desired shape and thickness.
Pack beets into pint-sized mason jars, leaving ½ inch space at the top.
To make the brine, whisk together VINEGAR, WATER, SUGAR, and SALT in a heat-safe bowl (for the microwave method) or a saucepan (for the stove method).
Heat this mixture using a microwave or stove just until boiling.
Pour the warm brine mixture over sliced beets in the jars.
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.

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.