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Refrigerator Pickled Beets
5 from 15 votes

Refrigerator Pickled Beets

These refrigerator pickled beets are steamed until tender but still firm, peeled, and cut into chunks, then marinated in a mixture of apple cider vinegar, water, maple syrup, and salt. The resulting pickles have a balanced sweet-tart flavor and a bright color, making a vibrant side dish or salad addition. The no-cook pickling approach provides a simple method to preserve beets with fresh flavor.

Prep Time
20 mins
Cook Time
50 mins
Additional Time
1 d
Total Time
1 d 1 hr 10 mins
Servings: 6
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Remove beets and let them cool in a cutting board. Once cool enough to handle rub skins off of beets using paper towels.
  4. Cut beets into chunks about 1 to 1 1/2-inches. Transfer pieces to a 32 oz mason jar or other food storage container.
  5. In a 2-cup liquid measuring cup whisk whisk together apple cider vinegar, water, maple syrup and salt. Pour mixture over beets in jar.
  6. 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.