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Refrigerator Pickled Beets

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 1 1/2 pints (three beets)
Course: Others
Cuisine: American

Ingredients

  • 3 medium beets, red or yellow
  • 1½ tsp olive oil, divided
  • ¾ cup vinegar
  • ¾ cup water
  • 2 tbsp sugar
  • ½ tbsp black peppercorns
  • 1½ tsp coarse kosher salt
  • 2 small bay leaves

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Wash and scrub the beets very well. Place each beet on a small square of foil then drizzle with a bit of olive oil. Wrap tightly in foil then place on a small baking sheet.
  3. Roast in the oven for 45 minutes. Remove from the oven and allow to cool for 10 minutes before removing the foil. Peel the beets and discard the skin. Cut the beets in half and slice them into moon shapes.
  4. Place the beet slices in clean mason jars.
  5. In a small saucepan over medium-high heat, add the vinegar, water, sugar, peppercorns, kosher salt, and bay leaves then bring to a boil.
  6. Pour the mixture over the beets until completely submerged. Tightly seal the jars with lids and let them cool to room temperature. Place the jars in the refrigerator for 3-5 days then serve.