Why You Should Make Quick Refrigerator Pickled Beets
There are several reasons why quick refrigerator pickled beets are worth trying:
Time-saving – Traditional pickling and canning can take hours, but this quick method takes less than an hour of active preparation.
Versatility – They can be eaten on their own, tossed into salads, served with cheese, or added to sandwiches and wraps.
Health benefits – Beets are packed with nutrients such as fiber, folate, vitamin C, and antioxidants. Pickling retains many of these benefits.Colorful presentation – Their deep ruby color adds visual appeal to any dish.
Ingredients You’ll Need
For a standard batch of quick refrigerator pickled beets (about 4 cups), gather the following:
1 pound fresh beets (about 3–4 medium beets)
1 cup apple cider vinegar (you can also use white vinegar for a sharper taste)
1 cup water
½ cup granulated sugar (adjust to taste)
1 teaspoon salt
1–2 whole cloves (optional)
1 cinnamon stick (optional)
1 small onion, thinly sliced (optional, for extra flavor)
Fresh herbs (like dill or thyme) for garnish (optional)
Step-by-Step Guide to Quick Refrigerator Pickled Beets
Step 1: Prepare the Beets
Wash the beets thoroughly to remove dirt and grit.
Trim the tops and roots, leaving about an inch of stem if desired.
Peel the beets using a vegetable peeler or by boiling them briefly (boiling makes the skins easier to remove).
Step 2: Cook the Beets
Place the sliced beets in a medium pot and cover them with water.
Bring the water to a boil, then reduce heat and simmer for 20–30 minutes, or until the beets are fork-tender.
Drain and let the beets cool slightly.
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