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Refrigerator Pickled Beets

Beth Wood
A quick way to save a small batch of beets, will stay fresh in the refrigerator for up to 3 months
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Prep Time 40 minutes
Cook Time 3 minutes
Total Time 43 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • 1 oven
  • 1 stovetop
  • 1 strainer
  • 1 medium stovetop pan
  • 1 vegetable scrubber
  • 8 pint jars for canning with rims and rings, all sterilized before using.
  • 1 large and 1 paring knife

Ingredients
  

  • 6-8 medium fresh beets
  • 1 c sugar
  • 1 1/2 c white vinegar 5% acidity
  • 1 c steamed beet liquid
  • 1/2 tsp salt
  • 2 cinnamon sticks or 1/2 tsp. cinnamon ground
  • 1 1/2 tsp pickling spice

Instructions
 

  • 1. Thoroughly wash the beets, cutting off the leaves but saving the stems.
  • 2. In a wide bottomed pot, place the beets and the beet stems in a single layer and add 1 1/2 c. water or until the beets are submerged halfway in the water.
  • Turn the heat to high and bring water to a boil, continue boiling until the beets are knife tender.
  • Remove the beets from the pot and allow them to cool until able to be handled. Reserve the steam liquid to add to the pickling liquid. Peel the beets when cool. Cut into similar sized pieces and pack into sterilized pint jars.
  • Bring the pickling liquid up to a boil, let it boil for about 1 minute, then remove from the stove. When cool, pour over the beets in the pint jars to 1/2 inch below the rim of the jar. Wipe jar's rim dry, add the metal seal and ring. Close until just tight and sealed, no more. Store in your refrigerator for up to 3 months.
    Let the jars stay sealed for up to 48 hours before serving. The longer they remain sealed the better the pickling.