These refrigerator pickled beets are an easy, fast way to have sweet-and-tangy pickles ready on your shelf. A simple brine of sugar, salt, pepper, mustard, orange peel, and vinegar and a night in the fridge are all they need.
There’s nothing like a crisp, cool bite of pickles in summer. While bread-and-butter pickles are a family favorite alongside sandwiches, pickled beets have become one of my go-to quick pickles.
Their natural sweetness and earthy notes pair beautifully with the bright tang of vinegar. Salt, pepper, and a strip of orange peel tone down any bitterness and add complexity to each bite—refreshing, balanced, and a little addictive.
This refrigerator pickle method is the fastest and simplest way to preserve fresh beets without canning.
Table of Contents
- Pickled vs. Marinated
- Ingredient Notes and Substitutions
- How to Roast or Boil Beets for Pickling
- How to Make Pickled Beets
- Recommended Tools
- Storing
- Frequently Asked Questions
- Refrigerator Pickled Beets Recipe
Other quick pickles I often make include peppers, red onions, and jalapeños. Of course, classic dill pickles are always a favorite.
Tip From Kevin
Pickled vs. Marinated
Pickling means preserving food in a brine or acidic solution, not just flavoring it. Marinating usually adds flavor through acid but doesn’t necessarily preserve the food. For true pickles, the item should be preserved in the brine.
Ingredient Notes and Substitutions
- Beets – Use medium, firm beets. Red table beets work well, and golden varieties pickle nicely too. Peeling is optional; the skin softens during roasting or boiling and can be left on if you prefer.
- Orange Peel – A strip or two of orange peel adds bright citrus notes that complement the vinegar. Save the orange flesh for another use if you like.
- Vinegar – Apple cider vinegar is recommended here, but white vinegar or rice vinegar will also work. Each choice slightly alters the flavor profile.
- Sugar – Beets have natural sweetness, so a modest amount of sugar balances the brine without overpowering the beet flavor.
- Kosher Salt – Kosher salt dissolves well in brines and gives a clean salty balance. Table salt is finer and tastes saltier by volume.
- Dry Mustard – If you don’t have dry mustard, use prepared mustard (Dijon or yellow) or a pinch of turmeric for color and warmth.
- Whole Black Peppercorns – Whole spices give the brine a rounded, lasting flavor; they’re easy to strain out later if desired.
How to Roast or Boil Beets for Pickling
- Prepare the beets. Trim the greens and root end, wash and scrub well. Peeling is optional.
- Roasting method: Preheat oven to 400°F (200°C). Rub beets with a little olive oil, wrap in foil, place on a baking sheet and roast about 1 hour, until fork tender.
- Boiling method: Place cleaned beets in a saucepan, add enough water to cover by 1 inch, bring to a boil, then simmer 35–45 minutes until fork tender.
- Slice. Cool until you can handle them, then slice about 1/2 inch thick or quarter large beets.
How to Make Pickled Beets
- Prepare beets and orange. Roast or boil the beets as above. Use a peeler or knife to remove 2–3 strips of orange peel lengthwise.
- Boil the brine. In a medium saucepan combine vinegar, water, sugar, salt, dry mustard, orange peel, and peppercorns. Stir and bring to a boil until the sugar dissolves, then simmer 2–3 minutes. Remove from heat.
- Jar the beets. Place the sliced beets in a clean glass jar. Pour the hot brine over the beets through a strainer if you prefer to remove the orange peel and whole spices. Cover tightly, let cool completely, then refrigerate for at least 8 hours before serving.
Recommended Tools
- Medium saucepan – For simmering the brine so flavors meld.
- Strainer – Optional, to remove whole spices and peel when pouring the brine.
- Glass jar with tight lid – A clean jar with a secure lid is essential for storing refrigerator pickles.
Storing
Keep the beets completely submerged in the brine and the jar tightly sealed. Store them in the refrigerator. Properly stored, these pickled beets will keep for up to one week.
You can also reuse leftover pickling brine for another quick batch of vegetables.
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Frequently Asked Questions
Pickled beets contain vitamins and minerals like iron, potassium, magnesium, and vitamin C, which support overall health. They can be a nutritious addition to your diet, though pickling concentrates sodium, so consume in moderation.
Both methods work. Boiling is often quicker; roasting can preserve more flavor and nutrients. Try both and choose the texture and flavor you prefer.
They’re minimally ready after 8 hours, but I recommend refrigerating them 24 hours for the best flavor. Thinner slices absorb brine more quickly.
Refrigerator Pickled Beets
PrintRecipe
Ingredients
US Customary – Metric
- 3-4 medium beets (about 2 lbs), roasted or boiled
- 1 cup cider vinegar
- 1 cup water
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon dry mustard
- 1 orange (zest strips)
- 6 whole black peppercorns
Instructions
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Trim greens and root from the beets, wash and scrub. Use a peeler to remove 2–3 lengthwise strips of orange zest. Reserve the orange flesh for another use if you like.
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Roasting: Preheat oven to 400°F. Rub beets with olive oil, wrap in foil, and roast about 1 hour until tender. Cool, then slice 1/2 inch thick or quarter large beets.
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Boiling: Place whole or halved beets in a saucepan, cover with 1 inch of water, bring to a boil, then simmer 35–45 minutes until fork-tender. Cool and slice as above.
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Combine vinegar, water, sugar, salt, dry mustard, orange strips, and peppercorns in a medium saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer 2–3 minutes and remove from heat.
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Place sliced beets in a clean glass jar. Pour the hot brine over the beets (strain if you want to remove spices and peel), cover tightly, cool completely, then refrigerate for at least 8 hours. Keep refrigerated; will keep about 1 week.
Notes
- You can substitute white or rice vinegar for cider vinegar. Each will change the flavor slightly—choose based on the taste you prefer.
Nutrition
The nutrition information is an estimate from an online calculator and not a substitute for professional advice.
