Refrigerator Pickled Beets

If you haven’t made your own pickled beets before because you can’t be bothered with all the sterilizing, water baths and so on, you’re going to love this straightforward recipe which doesn’t call for any of that. This no-nonsense recipe calls for you to roast beets, cut them into slices and pour over a brine mixture. They last for weeks in the refrigerator.

Pickled beets can be enjoyed as a snack, used to top a salad recipe or added to meat sandwiches. If you’re a keen gardener you might even want to grow your own beets – they are fairly simple to grow. Otherwise you are sure to find fresh raw beets in just about any grocery store and use those. Once you’ve eaten the pickled beets, you can pickle eggs (quail eggs work well!) in the leftover brine, making this a 2-in-1 recipe you just have to try!

These pickled beets are wonderfully easy to make and they offer a great flavor. Since the recipe is so simple to make, once you’ve tried it you might never want those grocery store pickled beets again – not when you can make your own so quickly and easily!

Why You’ll Love the Recipe ?

Pickled beets are a yummy and versatile treat that everyone will love. This recipe is really easy if you want to have a go at making your own. You can adjust the sweetness level as well as choose from your brine flavors to tailor the recipe to your own palate.

How to Serve Them :

Pickled beets can be served as part of a salad, in sandwiches, with a cheeseboard, or alongside a main dish.

Ingredients:

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