Pickled Beets (Refrigerator & Canning Recipe)
Learn how to make delicious, tangy pickled beets with this easy refrigerator pickle recipe. Plus, discover the steps for water bath canning pickled beets for long-term storage. Perfect for preserving fresh beets, this simple recipe combines apple cider vinegar, sugar, and orange zest for a flavorful twist. Safe, quick, and tasty!
Equipment
- water bath canner optional
Ingredients
- 2 pounds beets about 3-4 medium beets
- 1 cup apple cider vinegar
- 1 cup water
- ¼ cup sugar
- 1 teaspoon pickling salt
- 1 orange peel and juice
- 1 teaspoon peppercorns whole seeds
- 1 teaspoon coriander whole seeds (optional)
Instructions
- Cut off the greens and the end root from your beets. Give them a good wash and scrub to remove any dirt.
- Once cleaned, peel the skin off. You can use a vegetable peeler, or if you’ve roasted the beets, the skins will slip right off after cooling.
- Slice the beets into small pieces, either half-inch slices or quarters, depending on the size. A food chopper works great for even pieces!
- In a medium saucepan, combine apple cider vinegar, water, sugar, pickling salt, coriander, orange juice, orange peel and peppercorns. Bring the mixture to a boil, stirring until the sugar is dissolved.
- Once the sugar has dissolved, reduce the heat and let the brine simmer for about 3 minutes to allow the flavors to meld.
- Place the cooked beets into a clean glass jar. Pour the hot brine over the beets, making sure they are fully covered.
- Cover the jar tightly with a lid and allow it to cool completely on the counter.
- Once cool, transfer the jar to the refrigerator. The beets will keep for about one week in the fridge, making this the perfect quick pickle recipe!
Notes
How to Can Pickled Beets
Want to keep your beets on hand for longer? You can easily turn this refrigerator pickle recipe into a water bath canned recipe for long-term storage.
Sterilize your canning jars and lids. You can do this by placing them in boiling water for 10 minutes.
Pack the cooked beets into the sterilized jars, leaving ½-inch headspace.
Pour the hot brine over the beets, again leaving ½-inch headspace.
Wipe the rims of the jars to ensure there is no brine residue and place the lids on tightly.
Process the jars in a boiling water bath for 10 minutes. Afterward, remove the jars and let them cool completely. Store them in a cool, dark place for up to 1 year.
Roasting Method for Beets (Recommended)
- Preheat your oven to 400°F.
- Rub the beets with a little olive oil and wrap them tightly in foil.
- Roast for about 1 hour, or until the beets are tender enough to be pierced with a fork.
- Allow them to cool slightly, then slice them into your preferred shape.
- If you prefer boiling, slice the beets in half (if they’re large), and place them in a large saucepan. Cover them with about 1-inch of water.
- Bring the water to a boil on high heat, then reduce to a simmer for 35 to 45 minutes, or until the beets are tender.
- Once cooled, slice them into pieces.
- Chop the peeled beets into even pieces. I'm using a chef chopper and it is super handy!
- Heat a skillet and add a tablespoon of oil. Add the beets to the skillet and sauté until cooked through. It will take about 10-15 minutes.
Nutrition
Calories: 88kcalCarbohydrates: 20gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 92mgPotassium: 427mgFiber: 4gSugar: 16gVitamin A: 77IUVitamin C: 14mgCalcium: 30mgIron: 1mg
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