How to Make Pickled Beets in the Refrigerator

Fresh beets from the garden or farmer's market make delicious pickled beets.

Pickled beets are a dish reminiscent of a bygone era when grandmothers and great-grandmothers spent the day in the kitchen, canning produce from a backyard garden. Canning pickled beets can take hours and requires the use of a pressure cooker to properly seal the jars for preservation. But making pickled beets in the refrigerator allows you to enjoy this delicious side dish without the time investment required when canning.

Things You'll Need

• Large pot, about 2 qts.
• 1 tsp. salt
• Spoon
• Large bowl
• Ice cubes
• 20 oz. fresh beets, sliced 1/4-inch thick
• Colander
• Vegetable peeler
• 2 cups apple cider vinegar
• 3/4 cup sugar
• 1 pt. canning jars, two
• 1 tsp. dry mustard
• 1 tsp. dill seed
• 1 tsp. dried celery leaves
• Small bowl
• 1 sliced onion
• 2 hard-boiled eggs

Instructions

1. Fill the large pot three-quarters full with water and add 1 tsp. table salt. Stir the salt to dissolve it in the water. Bring the salt water to a full boil.

2. Place ice cubes in a large bowl, filling the bowl halfway. Add enough cold water to fill the bowl two-thirds of the way.

3. 

   Ice water helps blanch the skins making it easier to remove them.

   Boil the beets in the salt water for 15 to 20 minutes until tender but not mushy. Pour the cooked beets into the colander to remove the salt water, then immediately submerge the beets in the ice water. This makes it easier to remove the skin from the cooked beets. Once the beets are cool, peel them by hand or with a paring knife.

4. Drain the beets in the colander while you prepare the pickling brine. Heat 2 cups apple cider vinegar, 1 cup water and 3/4 cup sugar in a saucepan until small bubbles start to form along the inner sides of the pot, but the liquid has not reached a full boil. Stir the mixture as it heats, then remove from the stove.

5. 

   Spices add to the flavor of pickled beets.

   Divide the beets between the two pint-size jars. Mix the dried mustard, dill seed and celery leaves in a small bowl and sprinkle half of the spice mixture over each jar of beets.

6. 

   The hard-boiled egg will turn pink from the beet juice.

   Add half of a sliced onion to each jar and place one hard-boiled egg in each jar. Divide the pickling brine between the two jars, filling each jar within 1 inch of the top.

7. Screw the lids onto the two canning jars and place them in the refrigerator. Allow the beets to pickle in the refrigerator for at least one week before eating them. Once they have pickled, you can store them in the refrigerator for up to one month.

Tips & Warnings

• Substitute white vinegar for the apple cider, if preferred.

• Small beets can be pickled whole.

• Beets can be oven-roasted instead of boiled.

• Beet juice will stain your hands and clothing, as well as your work surfaces. Wear rubber or latex gloves, old clothing or an apron and cover work surfaces with plastic wrap.

References

• Country Living: Pickled Vegetables
• What's Cooking America: Refrigerator Pickled Beets