Refrigerator pickled beets

Ingredients

• 3 medium (about 440 g)fresh beetroot
• 125 ml (½ cup)white vinegar
• 110 g (½ cup)white sugar
• 2 teaspoonssalt
• 2 teaspoonsmustard seeds
• 2 teaspoonswhole black peppercorns
• 6whole bay leaves
• 62 ml (¼ cup)water

Instructions

1. 1

   Clean the jars

   Wash the jars thoroughly, then make sure they are completely dry.

2. 2

   Combine the brine

   Put the vinegar, sugar, salt, mustard seeds, peppercorns, bay leaves and water into a small saucepan.

3. 3

   Dissolve the sugar

   Set the saucepan over medium-high heat and stir until the sugar and salt dissolve.

4. 4

   Simmer the brine

   Turn the heat to low and simmer the mixture for about 5 minutes.

5. 5

   Cool the brine

   Switch off the heat and leave the brine to cool while you prepare the beetroot.

6. 6

   Wash the beetroot

   If needed, rinse the beetroot to remove any dirt, especially if it is homegrown. Gloves can help prevent beetroot juice from staining your hands.

7. 7

   Peel and quarter

   Peel the beetroot with a sharp knife. Cut each beetroot in half, or into quarters if it is especially large.

8. 8

   Slice the beetroot

   Slice the beetroot as thinly as possible, using a mandolin if you like or a sharp knife.

9. 9

   Layer the first third

   Add a little pickling liquid and one bay leaf to the bottom of a jar. Add beetroot slices in layers, turning them slightly as you go and pressing them down into the jar.

10. 10

    Add the next layer

    When the jar is about one-third full, add another bay leaf and some more pickling liquid.

11. 11

    Repeat the layers

    Fill the jar to about two-thirds full, then repeat the layering once more for the final section.

12. 12

    Pack the jar

    As you reach the top, pack the beetroot in well, pushing slices down the sides if needed.

13. 13

    Fill another jar

    If you are using a second jar, repeat the layering steps with it.

14. 14

    Chill before serving

    Screw the lid on tightly and refrigerate for at least 2 hours before eating; overnight is preferable.

15. 15

    Keep refrigerated

    Store the pickled beetroot in the fridge for up to 2 weeks.

What are refrigerator pickled beets?

Refrigerator pickled beets are beetroot slices stored in a vinegar brine and kept chilled rather than processed for long-term pantry storage. Pickling is a familiar way to preserve vegetables, and this Australian-style version pairs beetroot with a sweet brine and whole spices.

Thin slices absorb the flavour more readily than large pieces, while layering them with bay leaves distributes the seasoning through the jar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 2g protein, 38g carbs, 1g fat.

The sugar and beetroot provide most of the carbohydrates, while the beetroot also contributes some fibre. There is very little protein or fat in the ingredients; the salt is the main source of sodium. Serve a modest amount alongside a protein-rich main and other vegetables for a more balanced plate.

The sweet-spiced brine

Vinegar: white vinegar provides the sharp, clean base for the brine. Sugar rounds off its acidity, so the finished beetroot tastes tangy and sweet.

Spices: mustard seeds and black peppercorns give the brine gentle warmth, while bay leaves add an aromatic note. Simmering helps the sugar and salt dissolve and brings the flavours together.

Preparing the beetroot

Cleaning: rinse away soil before peeling, particularly when using homegrown beetroot. Gloves are optional, but useful if you want to avoid stained hands.

Slicing: cut large beetroot into manageable pieces before slicing. Aim for thin, even slices so they fit neatly into the jar and pickle at a similar pace.

Layering without gaps

Start with a splash of brine and a bay leaf, then add the slices gradually, turning them as you work. Press them into place gently so the jar is well packed without crushing the beetroot.

Add more brine and bay leaves as directed at the one-third and two-thirds points. Packing slices down the sides helps make use of the space in the jar.

Chilling and flavour

Let the brine cool while you prepare the beetroot, then assemble the jars and refrigerate them. The recipe calls for at least 2 hours of chilling before eating, though leaving them overnight gives the slices longer to take on the brine.

This is a refrigerator pickle, so keep the jars chilled and follow the stated storage time rather than treating them as shelf-stable preserves.

Serving ideas

Serve the beetroot alongside a savoury meal, or add a few slices to sandwiches and salads for a sweet, tangy contrast. It also works well as part of a platter with other vegetables and cheeses.

Use a clean utensil to lift slices from the jar and let excess brine drain briefly before serving.

Recipe notes & tips

• Use jars that are thoroughly clean and completely dry before filling.
• Slice the beetroot evenly so the pieces fit together neatly.
• Wear gloves if you would rather keep beetroot juice off your hands.
• Press the slices down gently as you fill the jar to reduce gaps.
• Let the brine cool while you peel and slice the beetroot.
• For a fuller flavour, chill the jars overnight before serving.

Variations

• More pepper: add extra whole peppercorns for a bolder spice note.
• Extra mustard: increase the mustard seeds slightly for a more pronounced mustard flavour.
• Thicker slices: cut the beetroot less finely for a firmer bite, allowing extra time for the brine to reach the centre.
• Less sweet: reduce the sugar to make the vinegar taste more prominent.
• Salad topping: drain a few slices and cut them into smaller pieces before adding them to a salad.

Common mistakes to avoid

• Damp jars: leftover water dilutes the brine; dry the jars thoroughly before filling.
• Uneven slices: thick and thin pieces pickle differently; aim for slices of similar thickness.
• Overfilling loosely: gaps make the jar harder to pack; press the slices down gently as you layer them.
• Skipping the chill: the beetroot needs time in the brine; refrigerate for at least 2 hours before eating.
• Treating it as pantry-preserved: this recipe is for refrigerator storage; keep the jar chilled.

How to store

Keep the tightly lidded jars in the fridge for up to 2 weeks. Serve the beetroot cold; it does not need reheating.

Frequently asked questions