How To Make Refrigerator Pickled Beets
These refrigerator pickled beets are an easy way to always have a nice vegetable side available. You can store this in the fridge for up to 6 weeks!
Prep:
10 mins
Chill:
1 days
Cook:
5 mins
Total:
1 days 15 mins
Ingredients
- 4 beets, medium roasted, cooled, peeled, and sliced
- 1 cup cider vinegar
- 1 cup water
- ⅓ cup granulated sugar
- 1 tsp. kosher salt
- ¼ tsp. ground mustard, (dry)
- 5 whole black peppercorns
Instructions
- 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.
Nutrition
- Sugar: 11g
- :
- Calcium: 10mg
- Calories: 57kcal
- Carbohydrates: 13g
- Fat: 1g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 157mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 274mg
- Vitamin A: 14IU
- Vitamin C: 2mg
Share your thoughts and experiences with this refrigerator pickled beets recipe in the Food Preservation forum section.
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