Quick Pickled Beets

You can pickle pretty much any vegetable—including beets—but the process of canning (and sterilizing) can certainly be intimidating. That’s where quick pickling comes into play. This method, also known as refrigerator-pickles, allows you to preserve your summer veggies for up to one month in a tangy, vinegar-y brine without the hassle of canning. Beets, for example, are earthy and tender when cooked but will develop a sweet and salty flavor when pickled. Try the finished product on toasted bread with a spread of goat cheese, topped with fresh mint and a sprinkle of sea salt!

How do you make pickled beets from scratch?

These refrigerator pickled beets are quick and easy (no canning required!). You can use any colored beet you like, or a mix of red, yellow and candy-striped beets. The beets are boiled and peeled before being added to jars with a homemade brine. They can last in the refrigerator for up to 1 month, but they’re best when eaten within the first 2 weeks, for optimum texture.

Which vinegar is best for pickling?

Most pickling recipes recommend distilled white vinegar—it’s clear in color with a clean, tart acidity. But you can certainly use other vinegars such as red wine, apple cider or even rice wine vinegar. Bear in mind that these vinegars will offer additional flavors to the pickled beets.

Do you have to peel beets before pickling?

Beets tend to have a grainy, rough skin that’s best to peel before pickling. Boiling the beets will help loosen the skin and make it easy to peel. If using red beets, be sure to wear gloves and cover your cutting board with plastic wrap or parchment so that you don’t turn your fingers or board hot pink!