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Absolutely! Here’s a bright, approachable article on how to make quick refrigerator pickled beets — written in a warm, helpful tone that’s perfect for a blog, newsletter, or recipe site.
How to Make Quick Refrigerator Pickled Beets (With Just a Few Simple Ingredients!)
If you’ve never made your own pickled beets, prepare to be amazed. They’re tangy, slightly sweet, full of flavor — and way easier to make than you’d expect. In fact, refrigerator pickled beets come together in about 30 minutes (plus chill time), and you don’t need any fancy canning equipment. Just cook, pour, chill, and enjoy!
Whether you love them on salads, tucked into sandwiches, or just straight from the jar with a fork (no judgment), these quick pickled beets are about to become a fridge staple.
🥄 What You’ll Need
Here’s the best part — the ingredient list is super short:
- 2–3 medium beets, cooked and peeled
- 1 cup vinegar (white, apple cider, or red wine vinegar all work!)
- 1/2 cup water
- 1/4 cup sugar (adjust to taste)
- 1 teaspoon salt
- Optional: sliced onions, garlic cloves, peppercorns, or fresh herbs like dill or thyme
🧑🍳 How to Make Quick Pickled Beets
Step 1: Cook the Beets
You can boil, roast, or steam them — whatever works for you. Boiling takes about 25–30 minutes depending on the size. You’ll know they’re done when a knife slides in easily.
Step 2: Peel and Slice
Once cool enough to handle, rub the skins off (they should slide off easily). Slice or quarter the beets, depending on how chunky you like them.
Step 3: Make the Brine
In a small saucepan, combine vinegar, water, sugar, and salt. Heat gently and stir until the sugar and salt are dissolved — no need to boil.
Step 4: Pack the Jars
Place the sliced beets in a clean glass jar. Add any optional flavorings you like. Pour the warm brine over the beets until fully covered.
