Refrigerator Pickled Beets


You may always have some refrigerator pickled beets on hand for a side, salad, or nutritious snack because they are so simple to make and keep for up to 6 weeks.

Prep Time: 10 minutes
Dill Time: 1 Day
Total Time: 1 Day 10 minutes


  • 4 medium roasted beets
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 tsp ground mustard (dry)
  • 5 whole black peppercorns



  1. In a medium saucepan, bring the vinegar, water, sugar, salt, and mustard to a boil while stirring constantly to dissolve the sugar. Simmer for a few minutes, then turn the heat off and let the mixture cool slightly.
  2. Beets and peppercorns should be placed in a clean glass jar with a secure lid. (This specific recipe fits neatly into a jar with a 1 liter capacity.) All the beets should be submerged in the brine.
  3. Put a cover on it and leave it for a few hours (or up to 24), then put it in the fridge.


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