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Quick Refrigerator Pickled Beets

Quick Refrigerator Pickled Beets, an easy pickled beets recipe made with apple cider vinegar and cinnamon. Ready to eat in as little as 2 hours!
5 star (1 rating)

Ingredients

  • 1 pound cooked beets, see instructions
  • 2 tablespoons mustard, stone ground or mustard seeds
  • 1 whole cinnamon stick
  • 2 cloves garlic, sliced thin
  • 2 cups water
  • 1 cup apple cider vinegar, see notes
  • 2 tablespoons salt
  • ¼ cup sugar, granulated white or brown
  • Optional: thinly sliced red onions or radishes, fresh herbs

Instructions 

  • Cook the beets: The first step is to cook the beets before pickling, we suggest roasting for best flavor but steamed beets work as well. To roast the beets in the oven, first cut them into 1/2 inch cubes and drizzling with olive oil before cooking for 20-25 minutes at 400 degrees F (no need to peel the beet). To steam the beets, bring a pot of salted water to a boil and drop in trimmed and peeled whole beets (about 2-3). Boil for 30 minutes or until a knife easily spears the beet, then remove to let cool and slice into 1/2 inch thick cubes.
  • Prep the pickling jar: Add the cooked beet cubes to a large jar with a wide mouth with the mustard, cinnamon stick, and garlic cloves.
  • Prepare and add the brine: In a medium saucepan bring the water, apple cider vinegar, salt, and sugar to a boil. Once boiling, pour the brine into the jar until the liquid completely submerges the beets. Let the jar cool uncovered for 20-30 minutes.
  • Pickling instructions: Once cooled, put the jar into the refrigerator and let the beets pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled beets are good up to one month in the refrigerator.

Notes

  • Vinegar recommendations: We like apple cider vinegar for pickled beets, but white vinegar, white wine vinegar, and red wine vinegar are also delicious.
  • Recommended jar: Choose a large and wide jar so the beets fit within the jar with about 1/2 - 1 inch space (2-3 cm) below the lid.
  • Other recommended tools: small saucepan, cutting board, knife set
  • Prep ahead and storage: Refrigerator pickled beets should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.

Nutrition Information

Serving: 1serving, Calories: 41kcal, Carbohydrates: 10g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1790mg, Potassium: 39mg, Fiber: 1g, Sugar: 9g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg