Hey there, beet lovers and curious kitchen adventurers! If you've ever pondered how to make pickled beets without committing to endless jars, this small batch pickled beets for beginners recipe is your new go-to. We’re talking tender fresh beets transformed into tangy-sweet bites—no fuss, no canning pressure, just delicious homemade beet relish that even picks up a hint of onion if you fancy a pickled beets and onions recipe twist. Perfect for salads, sandwiches, or snacks straight from the fridge!
Small Batch Refrigerator Pickled Beets
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Condiment, Side Dish
Cuisine American
Servings 2 cups (makes 4–6 side-dish servings)
saucepan For cooking and simmering pickling liquid.
Cutting board & knife For trimming and slicing beets and onion.
Peeler or paring knife Optional, if you prefer peeled beets.
Measuring cups and spoons For precise pickling liquid.
Heatproof glass jar (1-pint or similar) with a tight-sealing lid – Perfect for small batch refrigerator pickled beets.
Ladle or measuring cup with pour spout To transfer the hot liquid without spilling.
Tongs or slotted spoon For handling hot beets.
Fresh beets – 1 pound (about 4 medium-sized)
Onion (optional) – ¼ of a medium red or sweet onion, thinly sliced
Pickling liquid:
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black peppercorns
- ½ teaspoon mustard seeds
- 1 small cinnamon stick or ½ teaspoon ground cinnamon
- Pinch of red pepper flakes optional, for heat
Optional fresh herbs or spices:
- 1 bay leaf
- A few sprigs of fresh dill or thyme
Trim and cook your beets
Wash beets, trim leaves and stems (reserve greens for later use), and either boil or steam until fork-tender—about 25–30 minutes. This is similar to a classic cooked beets recipe. Once tender, drain and let cool enough to handle.
Prep the beets and onion
Wearing gloves or using a towel, peel the beets (the skins should slip off). Slice them into ¼-inch rounds or wedges depending on your preference. If using onion, slice it thinly.
Make the pickling liquid
In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, cinnamon, and red pepper flakes. Add bay leaf or herbs if desired. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
Pack your jar
Layer beets and onion inside your jar. Press down gently to pack tightly but leave some room at the top.
Add the pickling liquid
Pour the hot liquid over the beets and onions, covering them fully. If using fresh dill or thyme, tuck it in. Leave about ½ inch of headspace.
Cool and seal
Let the jar cool to room temperature. Cap it tightly and transfer to the fridge. These refrigerator pickled beets are an easy fridge pickled beets method—no canning required.
Chill before serving
Let them sit in the fridge at least 24 hours before enjoying; 2–3 days gives optimal flavor. Beets keep for 2–3 weeks when properly refrigerated.
Pairings
- Pickled beet salad: Toss with arugula, goat cheese, walnuts, and a drizzle of olive oil.
- Topping for smoked meats or grilled sausages: The sweetness cuts through richness.
- Sandwich booster: Add to a turkey or roast beef sandwich for tang and crunch.
- Side for soft cheese boards: Offer alongside brie, camembert, or feta.
- Garnish for grain bowls: Drizzle some pickling juice over roasted vegetables or brown rice bowls.
FAQs
1. Can I make this with canned beets?
Absolutely! Use drained canned beets, pat dry, then pack and pour over pickling liquid. You’ll be embracing a canned beets recipe idea. Just remember canned beets are softer, so handle gently.
2. Is this a pickling beets canning recipe?
Nope—this is a fridge pickle method. Unlike traditional pickled beets with a pressure-canning method, these refrigerator pickled beets skip canning altogether, offering a quicker option that’s easier for beginners.
3. What type of beet should I use: golden, red, or Chioggia?
All work great! Red beets yield classic vibrant color, golden beets stay sunny, and Chioggia adds whimsical pink rings. Choose based on your pickled beetroot recipe vision.
4. Can I use beet greens?
Yes! Sauté wilted beet greens in garlic and olive oil or add them fresh to salads. Don’t pickle them—they require different handling.
5. How quickly can I make quick pickled beets?
If you're in a hurry, pack warm cooked beets and pour over hot liquid. It's a quick pickled beets shortcut. Still, allow at least 12 hours chill time for flavor to develop.