REFRIGERATOR PICKLED BEETS
Time to table: at least 24 hours
Makes about 14 (small batch) or 70 (large batch) small pickled beets
- SMALL BATCH
- 1/4 cup water
- 1/4 cup apple cider vinegar or white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- Pinch black pepper
- 1 15-ounce can beets, preferably small beets (see TIPS)
- LARGE BATCH
- 1 cup (220g) water
- 1 cup (230g) apple cider vinegar or white vinegar
- 1/2 cup (100g) sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Pinch of cloves, optional
- 4 or 5 15-ounce cans of beets, preferably small beets
In a saucepan, bring the water, vinegar, sugar, salt, pepper and cloves to a boil.
While the pickling liquid heats, drain the beets. If the beets are large, cut into bite-size pieces, irregular chunks are better than even slices (see TIPS). Place the beets in a large glass container with a lid (see TIPS). Pour the hot liquid over the beets. Let cool, then cover and refrigerate for at least 24 hours before serving, up-ending every so often if the beets aren’t completely submersed.







