Ingredients
For the beets
- 1½ pounds fresh beets, approximately 4 to 5 medium beets
- Water, for cooking
For the pickling brine
- 1 cup distilled white vinegar with 5% acidity
- 1 cup water
- ⅓ cup granulated sugar
- 1 teaspoon kosher salt or pickling salt
- 1 teaspoon mustard seeds
- ½ teaspoon whole black peppercorns
- ¼ teaspoon crushed red pepper flakes, optional
- 1 small cinnamon stick, optional
- 2 whole cloves, optional
- ¼ small red onion, thinly sliced, optional
Ingredient Explanations
Fresh beets
Choose beets that feel firm and heavy for their size. The skin should be relatively smooth, without extensive soft areas, mould, or deep damage.
Small and medium beets are often less fibrous than very large ones. Red beets provide the familiar deep ruby colour, while golden beets create a milder-looking pickle and are less likely to stain cutting boards.
Distilled white vinegar
Use vinegar labelled as containing 5% acidity. This is the standard strength commonly used for pickling.
Apple cider vinegar with 5% acidity can be substituted for a fruitier flavour and slightly darker brine. Do not use homemade vinegar or vinegar of unknown acidity for food preservation.
Even though these beets remain refrigerated, using properly labelled vinegar makes the result more predictable.
Sugar
Sugar balances the vinegar’s sharpness. It does not make the beets taste like dessert when used in this amount.
For less-sweet Refrigerator Pickled Beets, reduce the sugar to ¼ cup. Avoid removing it completely during your first batch because a small amount significantly rounds out the flavour.
Salt
Kosher salt or pickling salt is ideal. Some table salts contain anti-caking ingredients that can make the brine look cloudy, although cloudiness from salt alone does not necessarily mean the beets are spoiled.
The National Center for Home Food Preservation generally recommends canning or pickling salt for pickling because additives in other salts may affect brine clarity.
Mustard seeds and peppercorns
Mustard seeds add a warm, savoury note without making the beets taste strongly of prepared mustard. Peppercorns provide a gentle background spice.
Cinnamon and cloves
These spices are optional. They produce a traditional sweet-spiced beet flavour. Use them sparingly because they can quickly overpower the vinegar and natural earthiness of the beets.
Red onion
Thinly sliced onion absorbs the pink brine and becomes a delicious pickle on its own. It works especially well when the beets will be used in sandwiches or salads.
Equipment You’ll Need
- Medium saucepan with a lid
- Small saucepan for the brine
- Cutting board
- Sharp knife
- Vegetable scrub brush
- Colander
- Clean 1-quart glass jar with a lid
- Wide-mouth funnel, optional
- Clean spoon or heat-safe utensil
You do not need a canning rack or boiling-water canner because these are refrigerator pickles. The jar is a storage container, not a shelf-stable canning vessel.