Refrigerator Pickled Beets
User Reviews
5
Refrigerator Pickled Beets
Description
To make Refrigerator Pickled Beets, medium-sized beets are steam-cooked until tender yet with a slight bite retained. Once cool, their skins are rubbed off with paper towels. The beets are cut into 1 to 1 1/2-inch pieces and transferred to a jar.
A pickling liquid of apple cider vinegar, water, pure maple syrup, and salt is prepared and poured over the beets. After sealing, the jar is refrigerated for at least 24 hours to allow flavors to meld. The sweet and tangy brine balances the earthiness of the beets without requiring lengthy cooking.
This pickled beet recipe works well as a side or tossed into salads. Leftover pickling brine can enliven fresh cucumbers for an attractive, bright pink snack.
Steaming time varies with beet size: small beets may take 30 minutes, medium around 45, and large close to an hour. Beets can also be roasted or boiled if preferred. Stored refrigerated, pickled beets keep for up to 4 weeks.
Ingredients
- 1.5 lbs beet preferably medium size*), rinsed and scrubbed clean, tops removed, root trimmed, fresh
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 2 Tbsp pure maple syrup
- 1 tsp salt or to taste
Instructions
- Place a steamer basket (or steamer attachment of pot) in a pot and fill pot with about 1 1/2-inches to 2-inches of water (it shouldn't touch the steamer basket). Bring water to a simmer over medium-high heat.
- Place beets in basket, reduce heat to medium-low, cover pot with lid and let steam until beets are tender when pierced with a fork (they shouldn't be overly soft, I like a very light bite to them), about 45 to 50 minutes. Keep an eye on the water level you may need to add more water to the pot as they steam.
- Remove beets and let them cool in a cutting board. Once cool enough to handle rub skins off of beets using paper towels.
- Cut beets into chunks about 1 to 1 1/2-inches. Transfer pieces to a 32 oz mason jar or other food storage container.
- In a 2-cup liquid measuring cup whisk whisk together apple cider vinegar, water, maple syrup and salt. Pour mixture over beets in jar.
- Cover with lid and refrigerator at least 24 hours, or up to 4 weeks.
Notes
- Steaming time depends on beet size; smaller beets take less time, larger ones longer—check for tenderness accordingly.
- Beets can be roasted or boiled instead of steamed, though steaming retains more nutrients.
- Leftover pickling liquid can be reused to pickle fresh vegetables like cucumbers for a colorful side.
- Stored in the fridge, pickled beets keep well for up to four weeks.
User Reviews
Overall Rating
5
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