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Refrigerator Pickled Beets

The acidic brine makes their flavors pop and turns a plain root vegetable into a very tasty treat right out of the jar or as a salad topper.

Refrigerator Pickled Beets

I never cared for beets until about 10 years ago and now I roast them all of the time. My husband has always enjoyed pickled beets so I decided to give them a try. I found a very simple recipe on Plating Pixels that sounded super easy and used ingredients I had on hand. I first roasted the beets until tender then peeled the skin and submerged them in the brine. These pickled beets turned out so flavorful and delicious! I have a feeling they will disappear quickly.

How to Make Refrigerator Pickled Beets

Preheat the oven to 400 degrees.

Wash and scrub the beets very well. Place each beet on a small square of foil then drizzle with a bit of olive oil. Wrap tightly in foil then place on a small baking sheet.

Refrigerator Pickled Beets

Roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the foil. Peel the beets and discard the skin. Cut the beets in half and slice them into moon shapes.

Place the beet slices in clean mason jars.

In a small saucepan over medium-high heat, add the vinegar, water, sugar, peppercorns, kosher salt, and bay leaves then bring to a boil.

Pour the mixture over the beets until completely submerged. Tightly seal the jars with lids and let them cool to room temperature. Place the jars in the refrigerator for 3-5 days then serve.

Refrigerator Pickled Beets

Refrigerator Pickled Beets

Refrigerator Pickled Beets

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Miscellaneous
Cuisine: American
Servings: 1 1/2 pints (three beets)
Author: Adapted recipe by Pam - For the Love of Cooking / Original by Plating Pixels

Equipment

Ingredients

  • 3 medium beets, red or yellow
  • tsp olive oil, divided
  • ¾ cup vinegar
  • ¾ cup water
  • 2 tbsp sugar
  • ½ tbsp black peppercorns
  • tsp coarse kosher salt
  • 2 small bay leaves

Instructions

  • Preheat the oven to 400 degrees.
  • Wash and scrub the beets very well. Place each beet on a small square of foil then drizzle with a bit of olive oil. Wrap tightly in foil then place on a small baking sheet.
  • Roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the foil. Peel the beets and discard the skin. Cut the beets in half and slice them into moon shapes.
  • Place the beet slices in clean mason jars.
  • In a small saucepan over medium-high heat, add the vinegar, water, sugar, peppercorns, kosher salt, and bay leaves then bring to a boil.
  • Pour the mixture over the beets until completely submerged. Tightly seal the jars with lids and let them cool to room temperature. Place the jars in the refrigerator for 3-5 days then serve.
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