Quick Pickled Beets (No Canning, Ready in 24 Hours!)

Name: Quick Pickled Beets (No Canning, Ready in 24 Hours!)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3-4 medium beets; 1 cup water; 1 cup apple cider vinegar; 1/4 cup sugar; 1/2 teaspoon salt; 1 teaspoon pickling spices

Quick Pickled Beets (refrigerated, no canning) have always had a place on the Lebanese table, and once you make them at home you will completely understand why. Sweet, tangy, and ready with nothing more than a pot, a jar, and a simple brine you probably already have the ingredients for. No canning required, just 24 hours in the fridge and they are yours.

Prep10 min
Cook45 min
Total55 min
Makes6 servings
Calories59

Method

1
Remove the greens from the beets, leaving about an inch of stem. Wash and scrub the beets thoroughly to remove dirt.
2
Place the whole beets in a saucepan, cover them with water, and simmer until fork-tender, about 30-45 minutes depending on their size. Remove them from the heat and let them cool slightly before handling.
3
While the beets are cooking, combine 1 cup water, 1 cup apple cider vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon pickling spices in a separate saucepan. Bring them all to a gentle boil, stirring occasionally until the sugar and salt dissolve. Remove the brine from the heat once it has dissolved.
4
Transfer the cooked beets to an ice water bath for 5-10 minutes. This stops the cooking and keeps the beets firm. Put on gloves, then peel off the skin along with the stem end and root end. Both should come off easily. Cut each beet in half, place the flat side down on the board, and slice them into 1/4 inch pieces. Cut those slices in half so you have half-moon shapes. Pack the pieces into the jar. Mine fit two 16oz jars.
5
Place the peeled and sliced beets into a clean glass jar with a lid.
6
Let the brine cool for a few minutes until it is warm but no longer boiling. Pouring brine that is too hot can make the beets mushy. Pour the brine through a fine mesh sieve and then pour the sieved brine into the jar. Make sure the beets are fully submerged.
7
Let the jar cool to room temperature, then cover the jars and refrigerate them. For good flavor, wait at least 24 hours. For the best flavor, give them 72 hours. These refrigerator pickled beets will keep for up to 3 weeks.

Notes

Store the beets in an airtight jar, fully submerged, for up to 3 weeks in the refrigerator. Exposed pieces discolor and deteriorate faster. Use glass jars: They do not absorb odors and make it easy to see the brine level. Label your jars: Write the date and include notes. Toss in aromatics: Toss in a few fresh ginger slices for a little zing. Layer in thin red onion for crunch and color contrast. Do pickled beets need to be refrigerated? Yes, unless you use a proper water bath canning process. Can I use canned beets? Yes. They are usually softer and tend to soak up the brine faster, but the flavor will not be as deep. Why slice after boiling? Boiling beets whole helps them retain color and hold their texture better. Slicing them after boiling gives you more control over the thickness and shape of the beets. Why are my beets mushy? Overcooking is probably the cause. Make sure to shock the beets in ice water.