Description
Refrigerator Pickled Beets are a simple and delicious way to enjoy fresh beets with a tangy and slightly sweet vinegar brine. Steamed until tender and marinated overnight in a combination of apple cider vinegar, pure maple syrup, and a touch of salt, these pickled beets make a perfect side dish or salad topping that can be stored in the fridge for up to four weeks.
Ingredients
Beets
- 1.5 lbs fresh beets (preferably medium size), rinsed and scrubbed clean, tops removed, root trimmed
Pickling Liquid
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 2 Tbsp pure maple syrup
- 1 tsp salt (or to taste)
Instructions
- Prepare the Steamer: Place a steamer basket or steamer attachment in a pot and add about 1 1/2 to 2 inches of water, ensuring it doesn’t touch the basket. Bring the water to a simmer over medium-high heat.
- Steam the Beets: Place the scrubbed beets into the steamer basket. Reduce the heat to medium-low, cover the pot, and steam the beets until tender but still firm to the bite, about 45 to 50 minutes. Monitor the water level, adding more if needed.
- Cool and Peel: Remove the steamed beets from the pot and let them cool on a cutting board until safe to handle. Rub the skins off with paper towels for easy peeling.
- Cut Beets: Slice the peeled beets into chunks approximately 1 to 1 1/2 inches in size. Transfer the beet pieces to a 32 oz mason jar or a similar airtight food storage container.
- Make Pickling Brine: In a 2-cup liquid measuring cup, whisk together the apple cider vinegar, water, pure maple syrup, and salt until well combined.
- Pickle the Beets: Pour the prepared brine over the beet chunks in the jar, ensuring they are fully submerged. Seal the jar with its lid.
- Refrigerate: Place the jar in the refrigerator for at least 24 hours to allow the flavors to develop. The pickled beets can be stored refrigerated for up to 4 weeks.
Notes
- Choose medium-sized beets for even cooking and easier handling.
- Make sure the water in the steamer does not touch the beets to avoid boiling instead of steaming.
- Peeling beets with paper towels prevents staining your hands and is easier than using a knife or peeler.
- The maple syrup adds a subtle sweetness that balances the vinegar’s acidity; adjust to taste.
- Store pickled beets in the refrigerator and consume within 4 weeks for best flavor and quality.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Pickles & Preserves
- Method: Steaming
- Cuisine: American
