Refrigerator Pickled Beets

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Homemade pickled beets - yum! Popping with crisp, earthy, tanginess, these refrigerator pickled beets are fantastic! 

this recipe!

Pickled beets were always a staple in our home, growing up. In fact, until recently, I had never really eaten beets any other way! Every year, my mom would grow beets, can them, and we'd get to enjoy their bold, tangy goodness year-round.

After moving from country life Lancaster County, Pennsylvania to suburban, city life in Arizona, we soon began to miss so many of the food items we grew up eating that were no longer available. (If you're someone who has moved away from your home community, maybe you've had a similar experience.) We've adapted, though, and enjoy trying new cuisines, flavors, and food diversity here.

This pickled beet recipe, for me, was born out of sheer necessity. I'm talking full on pregnancy cravings! Beets are a superfood and, perhaps, there was nutrients in the beets my body needed.

Farm fresh produce is not easily available here and I knew canning large quantities of pickled beets would be a little difficult. So, I got creative and... viola! Refrigerator Pickled beets that yield one quart jar of beets a pregnant lady could eat straight from the jar!

My baby will be 3 soon and I still enjoy making a jar of these from time to time. I just love eating them with pickled red beet eggs! They make the perfect, nutrient dense, healthy snack. So good!

So, how about I stop telling you about them and give you the recipe already!

Ingredients

3-4 Medium Beets, enough to fill a quart jar.

1 ½ c. White Vinegar.

⅓ c. Water

1 ¼ c. Brown Sugar.

½ Tbsp. Salt.

½ Cinnamon Stick.

Directions

First, begin by washing the beets. Next, remove the stems and dangly little root at the bottom but leave the skins on.

Place the unpeeled beets in a medium-large saucepan and cover with water. Set stovetop temperature to medium and bring to a boil. Cook the beets until soft when pricked with a fork. Cook time will vary depending on how thick the beets are!

Once cooked, remove the beets from the water and allow them to cool.

After cooling, remove the skins. They should slip off quite easily!

Next, cut the Beets and place in a clean, glass quart jar. (Often, I will slice them to about a quarter inch thick. Sometimes, I'll cut them into 1-inch cubes. Cut them however you wish!)

In a small saucepan, add the vinegar, water, sugar, salt, and cinnamon stick. Bring to a boil. Remove the cinnamon stick and pour the hot liquid over the beets in the jar.

Last of all, put the lid on the jar, tighten, and allow the jar to rest on the countertop for 3-5 hrs. before moving the jar to the refrigerator.

If you can resist, wait a day or two before eating them, just to allow time for the pickling process to happen.

Helpful Tips

Serving: Serve as you would pickles - as a beautiful, bold, and tangy side to accompany any entree!

Storage: You'll want to keep these in the refrigerator. If you don't eat them all right away, no worries! The vinegar in them will preserve them wonderfully and they will remain fresh and unspoiled for months in the fridge.

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