ADVERTISEMENT
Instructions:
Step 1: Prepare the Beets
- Wash and Trim: Start by washing the beets thoroughly to remove any dirt. Trim off the beet greens and tails, leaving about 1-2 inches of stems to avoid the beets “bleeding” while cooking.
- Boil the Beets: Place the beets in a medium pot and cover them with water. Bring the water to a boil, then lower the heat and simmer for 30-45 minutes, or until the beets are tender when pierced with a fork. You can also roast the beets in the oven at 400°F (200°C) for 45-60 minutes, but boiling is quicker.
- Cool and Peel: Once cooked, let the beets cool until they are cool enough to handle. Peel the skins off by gently rubbing them with your hands or using a paper towel. The skins should come off easily.
Step 2: Slice the Beets
- Slice the Beets: Cut the peeled beets into thin slices or cubes, depending on your preference. If you want to serve them in a jar for storage, slicing them into rounds or wedges works well for presentation.
Step 3: Prepare the Pickling Brine
- Combine Brine Ingredients: In a small saucepan, combine the vinegar, water, sugar, and salt. If you’re using optional ingredients like garlic, peppercorns, mustard seeds, and herbs, add them to the brine now.
- Bring to a Boil: Heat the brine mixture over medium heat and bring it to a boil, stirring occasionally until the sugar and salt dissolve. Once the brine is hot and the sugar has dissolved, remove the saucepan from the heat.
Step 4: Pickle the Beets
- Layer the Beets in a Jar: Place the sliced beets into a clean glass jar or container. You can pack them tightly but leave some space at the top for the brine.
- Pour the Brine: Pour the hot brine over the beets, ensuring they are fully submerged. If the brine doesn’t cover the beets entirely, you can add a little extra water or vinegar in equal parts.
- Seal the Jar: Allow the jar to cool to room temperature before sealing it with a lid. Once cooled, refrigerate the jar.
Step 5: Let Them Pickle
- Refrigerate and Wait: Place the jar in the refrigerator for at least 4 hours, but ideally 24 hours, to allow the beets to fully absorb the pickling flavors. The longer they sit, the more intense the flavor will be.
Serving Suggestions:
- As a Side Dish: Serve your pickled beets alongside roasted meats, grilled vegetables, or a hearty salad.
- In Salads: Add sliced pickled beets to green salads for a pop of color and tang. They pair well with goat cheese, walnuts, and arugula.
- On Sandwiches or Wraps: Use pickled beets as a tangy topping for sandwiches, wraps, or burgers.
- Snack: Enjoy them on their own as a quick and healthy snack.
Tips for Perfect Quick Refrigerator Pickled Beets:
- Flavor Balance: Adjust the sweetness or acidity of your brine by adding more sugar or vinegar, depending on your preference.
- Customization: Experiment with additional spices such as cinnamon, cloves, or chili flakes for an extra kick.
- Storage: These pickled beets will last up to 2-3 weeks in the refrigerator, so they’re great for making in advance and having on hand for various meals.
Why You’ll Love This Recipe:
- Quick and Easy: With minimal prep and no cooking beyond boiling the beets, these pickled beets come together quickly.
- Healthy: Beets are packed with antioxidants, fiber, and essential vitamins, making this a nutritious addition to your diet.
- Flavorful: The tangy, sweet, and savory brine soaks into the beets, creating a deliciously bold flavor that pairs well with so many dishes.
- Customizable: Whether you prefer them sweet, tangy, or with a bit of heat, you can adjust the recipe to suit your taste.
Conclusion:
Making quick refrigerator pickled beets is a simple way to preserve the vibrant flavor of fresh beets while adding a tangy twist. With a handful of ingredients and a little bit of time, you’ll have a batch of delicious, crunchy pickled beets that can elevate any meal. Give this easy recipe a try and discover just how delightful pickled beets can be!
ADVERTISEMENT
