Pickled beets are a classic Scandinavian condiment. They’re so easy to make and have a wonderful sweet and tangy flavor. Add these easy refrigerator pickled beets to salads, serve as a side dish, or enjoy them straight from the jar!
This is a simple recipe for refrigerator pickled beets (inlagda rödbetor). I didn’t add any flavorings which makes it a great base recipe that you can customize by adding different spices and herbs. Sometimes, I just want plain pickled beets, other times I want to throw some whole cloves and white pepper in, or even some dill. You have options with this recipe.
And did I mention how quick and easy this recipe is? There’s no canning involved, and no special canning equipment needed. All you need is a saucepan and a bowl (and a jar if you want to get fancy).
Ingredients & Substitutions
- Beets – For this recipe I used 2 medium-large beets to make 2 cups.
- Vinegar – I used plain old white vinegar, but you can experiment with different vinegars like rice vinegar, apple cider vinegar, etc.
- Water – Helps dilute the acidity of the vinegar.
- Honey – Most recipes call for sugar, but I love honey so I substitute it for white sugar whenever I can. You can adjust the amount of honey up or down depending on your taste. I found this to be the sweet spot (ha!) for me.
- Salt – I used sea salt.
Prepare the Beets
I usually roast beets, but it’s been ridiculously hot here so there was no way I was turning on the oven! Roasted beets are wonderful – they’re caramelized and full of flavor. If you want to roast them, just wash and trim the beets, cut into quarters, wrap them in aluminum foil, and bake at 375°F for 35-40 minutes.
Today, I cooked the beets in the microwave, which was the least hot method I could do. To cook the beets in the microwave, here’s what you do:
- Wash the beets and trim the tops and roots.
- Cut the beets into quarters. I like to do this so they cook faster.
- Place beets in a microwave safe bowl, pour about an inch of water into the bowl and cover with either a plate or lid.
- Microwave on high for 10-15 minutes, or until a knife easily goes through them, as it would when you’re cooking a potato. Set aside until they’re cool enough to handle.
- Peel the beets. You can use a paper towel to rub the skin off the beet, but that’s never worked for me. I take a small paring knife and slice the peel off the beet.
- Slice the beets into 1/4″ thick slices.
- Place beets in a deep glass container or a bowl.
Pickling the Beets
- In a small saucepan, combine vinegar, water, honey and salt and bring to a boil.
- Boil briskly for 2 minutes.
- Pour hot liquid over beets. Let cool uncovered at room temperature.
- Cover and keep in the refrigerator.
Recipe Variations
I love the simplicity of this recipe, but it can also be used as a base to be added on to. Here are some suggestions:
- Herbs and spices – Use whatever spices you like – black or white peppercorns, cloves, fresh dill, fresh ginger, juniper berries. Remember to use whole spices, not ground.
- Try other vegetables – Golden beets, cucumbers, onions, and the list goes on.
- Type of vinegar – Try apple cider vinegar or rice wine vinegar. White vinegar is 5% acidity, so when using this recipe, try to stick with vinegars with similar acidity levels.
Expert Tips
- Give it time – Let the beets marinate in the brine for a few hours, or preferably overnight if you can wait. This will give the beets a chance to really marinate in the brine. The flavor gets brighter over time.
- Save the pickling liquid – When you’ve eaten all the beets, don’t throw out the pickling liquid! Use it to make my sweet and sour chicken recipe or to pickle cucumbers or other vegetables.
How to Serve Refrigerator Pickled Beets
My favorite way to eat them is right out of the jar! But there are so many other ways to enjoy this marvelous treat.
- In Sweden, pickled beets are served with pytt i panna (Swedish hash made with potatoes and leftover meat), they’re used to make Swedish beetroot salad (rödbetssallad) and used in biff à la Lindström, a beef patty made with pickled beets and capers.
- As a side dish. They’re a delicious accompaniment to a sandwich or a burger.
- In a salad – Toss them with some arugula and feta.
- On a sandwich – Spread my creamy egg butter on a piece of bread and top it with pickled beets!
How Long Do Refrigerator Pickled Beets Last?
Pickled beets can last up to 6 weeks in the refrigerator. As with any food, keep an eye out for any changes in taste or texture. If it doesn’t smell or taste right, throw it out.
More Recipes You’ll Love
- Chilled zucchini tomato and basil soup
- Egg butter mushroom and garlic pasta
- Creamy egg butter
- Pressgurka (Swedish pressed cucumbers)
Refrigerator Pickled Beets
Ingredients
- 2 large beets (about 2 cups)
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup honey
- 1/2 tsp salt
Instructions
Prepare the beets:
- Place beets in a microwave safe bowl.
- Add about 1 inch of water to bowl and cover with a plate or lid.
- Microwave for about 11-15 minutes, or until beets are tender and can be easily pierced with a fork. Let cool until cool enough to handle.
- Once beets are cool enough to handle, remove skin by either
- Slice beets into 1/4" slices and add to a deep glass container or a bowl or jar.
Pickle the beets:
- In a small saucepan, combine vinegar, water, honey and salt.
- Bring to a boil. Boil briskly for 2 minutes.
- Pour hot liquid over beets. Let cool uncovered at room temperature.
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