My husband and I bought a new house and I was devastated to leave my garden behind at the old place but was able to harvest some produce before we left. And even though these beets were still quite small, I knew they would be PERFECT to pickle.

Don’t be afraid to pick your beets when they are on the smaller size. They are tender and a extra sweet.

I grew up with pickled beets (and eggs) and as a child and hated them. But today they are a staple in my pantry. I altered my great grandmother’s recipe by toning down the sugar, which amped up that tangy vinegar flavor. While I stayed true to the warm spiced flavors from cinnamon and clove, I turned her traditional canning recipe into easy fridge pickled beets—and I LOVE them.

BONUS! You can simultaneously make pickled eggs with your beets. Just use an extra-large jar and pop peeled hard-boiled eggs into the jar with the beets and let them chill in the fridge at least 24 hours before serving. The colorful beet water turns the eggs a beautiful purple—always a crowd-pleaser! I love to pack the eggs into a big jar with the beets and add fresh sliced jalapeños for an extra kick.

Fridge-Pickled Beets

Skyler

These easy pickled beets are a delicious addition to any summer (or winter) dish. Serve them alongside grilled or roasted chicken or fish, add them to salads with goat cheese, arrange on veggie and charcuterie platters, or just eat them with a fork straight from the fridge. Try adding garlic or chiles to the brine. Or add hard boiled eggs to the mix to make colorful pickled eggs!

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Course Side Dish, Snack

Cuisine American

Servings

Ingredients

6 to 8 medium beets (or 12 to 15 small beets)
1 cup cider, red wine, or white wine vinegar
⅓ to ½ cup white sugar, coconut sugar, honey or other desired sweetener
2 3-inch cinnamon sticks
1 Tbsp. salt
2 tsp. whole peppercorns
1 tsp. whole cloves
2 whole star anise
1 small sweet onion, thinly sliced optional

Instructions

Rinse and trim beets. Place in a pot; add enough water to cover. Bring to a boil. Reduce heat and simmer, covered, until beets are fork-tender. Drain, reserving 2 cups beet cooking water.
Run cooked beets under cool water or submerge in an ice-bath to cool quickly. Using a clean cloth, gently rub away beet skin. Cut larger beets into bite-size pieces and leave smaller beets whole or halve them.
Meanwhile, in a nonreactive pot combine the 2 cups reserved beet cooking water, the vinegar, sugar, cinnamon sticks, salt, peppercorns, cloves, and star anise. Bring to boil; reduce heat and simmer 5 minutes, stirring occasionally until sugar dissolves. Remove from heat.
Lighly pack beets and thinly sliced onion to mason jars or other jars with a lid. Carefully ladle hot brine into jars. (Refrigerate any leftover brine for another use.) Let jars cool on the counter, then refrigerate.
Let beets pickle in the refrigerator at least 4 days before serving. Beets will last up to 6 weeks in the fridge. (IF they last that long!)