Refrigerator Pickled Beets


Refrigerator Pickled Beets


Refrigerator Pickled Beets


  • 4 medium roasted beets , cooled, peeled, and sliced

  • 1 cup cider vinegar

  • 1 cup water

  • 1/3 cup granulated sugar

  • 1 teaspoon kosher salt

  • 1/4 teaspoon (dry) ground mustard

  • 5 whole black peppercorns


  • Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
  • Add peppercorns and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering all the beets.
  • Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *