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Refrigerator Beet Pickles | Red and Yellow Beet Recipes

Finding pickled beets at Hayward Farmers Market

Red Beet ”Refrigerator Pickles”  

Ingredients:

  • 6 medium sized beets (peeled and sliced into ½ inch discs)
  • 2 cups shredded beet greens
  • 3 garlic cloves, sliced thin
  • 3 dried red chilis, chopped
  • ½ cup chopped green onions
  • ½ cup chopped fennel bulb
  • ½ cup chopped celery
  • 8 oz water
  • 5 oz white vinegar (plus extra to top off jar if needed)
  • 3 oz white sugar
  • 1 ⅔ T sea salt

In a 2-quart saucepan, bring water to a boil and add sliced beets. Simmer for 10-15 minutes, covered. Drain and reserve beets.

For the pickling brine: In a 1-quart saucepan, mix sugar, salt, vinegar, garlic, chili, celery, fennel and beet greens and bring to a slow boil for 5 minutes. Simmer for 3-5 minutes. Remove from heat.

In a tall pot deep enough to cover a 32oz mason jar, sanitize the jar in boiling water for 30 seconds. Remove from pot and place it upside down on a clean towel to dry.

Fill the bottom of the jar with all of the pickling brine, then place the sliced beets on top until full. Fill jar to the top with extra white vinegar if there’s not enough liquid.

Adding aromatics to the pickle brine

Red Refrigerator Beet Pickle recipe card

Click index card for full printable recipe

 

Yellow Beet ”Refrigerator Pickles”  

Ingredients:

  • 8 medium sized yellow beets
  • 1 cup chopped fresh oregano
  • 3 dried red chilis
  • 3 green onions, chopped
  • 3 cloves garlic, sliced thin
  • 8 oz water
  • 5 oz white vinegar
  • 3 oz white sugar
  • 1 ⅔ T sea salt

Cover trimmed beets with water in a 2-quart sauce pan. Bring to a boil and simmer covered for 45 minutes until done.

For the brine: In a 1-quart saucepan bring the remaining ingredients to a simmer. Remove from heat after 5 minutes.

Once the beets are starting to soften, remove from water and allow to cool for about 20 minutes until warm enough to handle. Carefully slip the skins off with your fingers and slice the beets into ½ inch thick discs.

In a tall pot deep enough to cover a 32oz mason jar, sanitize the jar in boiling water for 30 seconds. Remove from pot and place it upside down on a clean towel to dry.

Fill the bottom of the jar with all of the pickling brine and place the sliced beets on top until full. Fill jar to the top with extra white vinegar if there’s not enough liquid.


I call them refrigerator pickles because they are not actually canned but instead stored in the refrigerator and so should be consumed within a week after preparation.

Sliced yellow beets almost 1/2 inch thick

Yellow Refrigerator Beet Pickle recipe card

Click index card for full printable recipe

July 28th, 2017 | Recipes

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