How to Make Quick ‘Refrigerator’ Pickled Beets

 

Ingredients:

3-4 medium-sized beets

1 cup vinegar (white or apple cider vinegar work well)

1 cup water

1/2 cup sugar

1 tablespoon salt

1 teaspoon whole cloves

1 teaspoon allspice berries

Directions:

1. Cook the beets until tender. Let them cool slightly, then peel and slice or cube them.

2. In a saucepan, combine the vinegar, water, sugar, salt, cloves, and allspice. Bring the mixture to a boil, stirring to dissolve the sugar and salt.

3. Pack the beets into a clean jar or container.

4. Pour the hot brine over the beets, making sure they are fully submerged.

5. Let the jar cool to room temperature, then refrigerate for at least an hour before serving.

That’s it! No need to bother with traditional canning methods for these quick-pickled beets. If you want to try canning, be sure to use a recipe made for that, like spiced pickled beets, since canning requires exact amounts of vinegar and sugar for safety (!!!)