Grandma’s Refrigerator Pickled Beets
A classic refrigerator pickled beet.
- Yield: 1 jar 1x
Ingredients
Scale
- 1/2 cup cider vinegar
- 1/4 cup water (or beet juice if you’ve cooked your beets in water)
- 1/4 cup sugar
- 2 cloves
- 1″ piece of cinnamon stick
- 1 small piece bay leaf
- 4 whole black peppercorns
- 2 beets, cooked and sliced
Instructions
Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer a few minutes.
Add beets to a very clean or sterilized jar, pour the hot brine over. Cool to room temperature, cover and refrigerate.
Keeps six to eight weeks in the fridge.
Notes
If you are pickling to can and store, there is a whole different process. This is for the refrigerator, only.
When the beets are gone, the brine can be brought back up to a boil and reused for another batch. It just gets better and better.