Refrigerator Pickled Beets Recipe

Refrigerator Pickled Beets Recipe


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


  • 4 beets, medium roasted, cooled, peeled, and sliced
  • 1 cup cider vinegar
  • 1 cup water
  • cup granulated sugar
  • 1 tsp. kosher salt
  • ¼ tsp. ground mustard, (dry)
  • 5 whole black peppercorns


  1. 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.
  2. 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.
  3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.


  • 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
Nutrition Disclaimer
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