Grandma’s Old-Fashioned Refrigerator Pickled Beets

A Sweet & Tangy Classic from My Family’s Kitchen

There’s something timeless about the aroma of vinegar mingling with the earthy sweetness of beets—it instantly transports me back to my grandmother’s kitchen. Every summer, she’d transform fresh garden beets into jars of sweet and tangy pickled delights, a staple at our family gatherings. She never followed a written recipe; it was all by feel—a pinch here, a splash there. Determined to recreate that cherished flavor, I embarked on a journey of experimentation. After numerous batches, I finally captured the essence of her pickled beets. Now, I’m thrilled to share this old-fashioned pickled beets recipe with you—a nod to tradition and a treat for your taste buds.

Every time I make a batch of Grandma’s pickled beets, my kitchen fills with the sweet-tangy aroma of vinegar, spices, and earthy beets—and suddenly, I’m transported back to my childhood. These old-fashioned pickled beets weren’t just a side dish at family dinners—they were a symbol of love and tradition, tucked into school lunches, served at holiday meals, and enjoyed straight from the jar as a snack.

I remember watching my grandmother work her magic in the kitchen, pickling fresh beets from the garden without ever consulting a recipe. She just knew what tasted right. That memory inspired me to recreate her refrigerator pickled beets—easy enough to make without canning, but packed with all the nostalgic flavor I missed so much.

After many small tweaks, this version has become my go-to. It captures everything I loved about her beets: the perfect balance of sweet and tangy, the vibrant ruby color, and that classic homemade taste. Whether you’re preserving beets from your garden or just craving a nostalgic, tangy side dish, I hope this recipe brings a little of that homemade joy into your home too.

Why You’ll Love This Old-Fashioned Pickled Beets Recipe

• Quick and Easy: No canning required; these are refrigerator pickled beets.
• Versatile: Perfect as a side dish, salad topping, or snack.
• Flavorful: A delightful balance of sweet and tangy.
• Long-Lasting: Stores well in the refrigerator for weeks.

Ingredients you will need

• 4 medium-sized fresh beets
• 1 cup apple cider vinegar (or white vinegar)
• 1 cup water
• 1/3 cup granulated sugar
• 1 teaspoon coarse salt
• 1/3 teaspoon dry ground mustard
• 2 bay leaves
• 1 sprig fresh thyme
• (Optional) 5 whole peppercorns per jar

Pro Tip: Using fresh, medium-sized beets ensures even cooking and optimal flavor.

Step-by-Step Instructions: How to make Homemade Pickled Beets

1. Preparing the Beets

• Rinse and trim the beets, leaving about 1 inch of the stem to minimize bleeding.
• Place the beets in a large pot, cover with water, and bring to a boil.
• Reduce heat and simmer for about 45-55 minutes, or until fork-tender.
• Transfer the beets to a bowl of cold water. Once cool, peel the skins using your fingers or a paring knife.
• Slice the beets into rounds or wedges, depending on your preference.

2. Making the Pickling Brine

• In a medium saucepan, combine the vinegar, water, sugar, salt, mustard powder, bay leaves, and thyme.
• Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
• Reduce the heat and let it simmer for 5 minutes.
• Remove from heat and allow the brine to cool slightly.

Quick Summary: This brine provides the perfect balance of sweet and tangy flavors, enhancing the natural taste of the beets.

3. Combining Beets and Brine

• Place the sliced beets into sterilized glass jars.
• (Optional) Add 5 whole peppercorns to each jar for added spice.
• Pour the warm brine over the beets, ensuring they are fully submerged.
• Seal the jars with lids and let them cool to room temperature.
• Once cooled, refrigerate the jars.

Pro Tip: For best flavor, let the pickled beets marinate in the refrigerator for at least 24 hours before serving.

Variations and Serving Suggestions

Flavor Variations

• Spiced Beets: Add a cinnamon stick or a few cloves to the brine for a warm, spiced flavor.
• Onion Addition: Include sliced red onions in the jars for added color and taste.
• Eggs: Add hard-boiled eggs to the pickled beets for a classic combination.

Serving Ideas

• Serve as a side dish with roast meats or grilled tofu.
• Add to salads with arugula, goat cheese, and walnuts.
• Include in a charcuterie board for a pop of color and flavor.
• Top avocado toast or grain bowls for an earthy, tangy finish.

Storage and Shelf Life

• Refrigeration: Store the pickled beets in the refrigerator.
• Shelf Life: They will keep for up to 6 weeks when stored properly.
• Container: Use airtight, non-reactive containers like glass jars to maintain freshness.

Nutritional Information (Per ½ Cup Serving)

• Calories: ~70
• Carbohydrates: ~17g
• Sugars: ~14g
• Fiber: ~2g
• Protein: <1g
• Fat: 0g

Beets are rich in antioxidants, nitrates (which support heart health), fiber, and essential minerals like potassium and magnesium.

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Frequently Asked Questions

Add a delicious salad like:

• Easy vegan Greek salad 
• Vegan Spanish bean salad 
• Roasted fennel and tomatoes salad
• Easy quick couscous salad 
• Couscous with roasted carrots and Dukkah 

And serve with a tasty bread like:

• Vegan garlic bread 
• Easy quick naan bread 
• 1-hour yeast less focaccia bread