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pickled beets recipe

Refrigerator Pickled Beets

Dr Renae Norton
These are not the pickled beets your grandmother used to make, but I like them better.  You don’t have to go through sterilizing bottles, you just keep them in the refrigerator. They last up to 6 weeks, so you can always have some available for a side, a salad, or healthy snack! I dice mine up and put cottage cheese on top.  Yum☺ You can also re-use the brine for your next batch of beets and/or use it for pickled hard boiled eggs…more yum.
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8 servings
Calories 54.1 kcal


  • 5 medium sized beets peeled and sliced
  • 1 cup apple cider vinegar
  • 2 qts water or more to cover
  • 1/3 cup granulated coconut sugar or equivalent of Green Leaf Stevia
  • 1 tsp kosher salt
  • 5 whole black peppercorns


  • Bring all ingredients to a boil in a large pot, stirring until sugar is dissolved. Lower hear and simmer for 2 hours until beets are tender and allow to  cool.
  • Add beets to a clean glass jar with a tight-fitting lid. (This particular recipe fits nicely into a 2-quart jar with a bit left over) Pour the brine in, covering all the beets.
  • Set aside for several hours  then transfer to the refrigerator. They will last about 6 weeks.
Keyword pickled
pickled beets nutritional info

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