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Small Batch Refrigerator Pickled Beets

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Condiment, Side Dish
Cuisine American
Servings 2 cups (makes 4–6 side-dish servings)

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Trim and cook your beets

  1. 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

  1. 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

  1. 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

  1. Layer beets and onion inside your jar. Press down gently to pack tightly but leave some room at the top.

Add the pickling liquid

  1. 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

  1. 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

  1. 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.