Balsamic Pickled Refrigerator Beets are a must-have in my summer kitchen. These tangy, juicy, and bright gems are perfect over a salad, in a wrap, or with horseradish on a thick piece of sourdough.
I’m obsessed with beets. I’m not sure if it’s the color, the firm bite, or their earthy taste, but I spend a fairly significant part of the year thinking about when they will be back in season again.
Roasted, sauteed, and grilled beets are all delicious, but nothing makes me happier than opening a fresh jar of just pickled beets!
I love savory food for breakfast. One of my favorite breakfasts is Balsamic Pickled Refrigerator Beets. Slap a little horseradish, on a thick slice of sourdough toast and top with the pickled beets. It sounds weird, but it’s really divine!
I’ve made these too many times to count! During the summer and early fall, I try to make pickled refrigerator beets at least once a week.
How to make Balsamic Pickled Refrigerator Beets
Like most produce, choosing beets when they are in season will give you a more flavorful pickle. For Western New York, that means Late June all the way to October!
Trim the tops (save for braised greens!) and slice into large quarters or sixths depending on how large your beets are. Set a large pot of water onto the stove and turn the heat to high. Add 1 tablespoon of salt and the beets to the water.
Bring to a boil, then reduce the heat to medium and cover. Simmer for about 30 to 35 minutes. You want the beets to be fork tender, but still firm. If unsure, err on the side of less done than over done. They will soften a bit more in the brine.
While the beets cook, make the brine. For this batch, I used garlic scapes, fresh dill, lemon rind, and balsamic vinegar, but you can get creative! Clove, cinnamon, black pepper, and or red pepper flakes are all great additions.
To a small saucepan, add 1 cup of water, 1/2 a cup of balsamic vinegar, 2 Tablespoons salt, and 2 teaspoons of sugar. Set over medium-high heat and simmer until the salt and sugar have completely dissolved. Remove from heat and allow to cool.
There’s a trick to peeling beets, and it makes it so much easier. First, drain the beets into a colander and place them in the sink. Next, turn on cool water over them, and with your thumbs, push the skin away from you. The skin will simply slip off like a jacket! Repeat for your pot of beets and rejoice in your beautiful beet-stained hands.
Place the peeled beets and any aromatics you will use into a clean container with a tight-fitting lid. Pour the brine over your beets. Cap with the lid, and place in the fridge at least overnight before cracking them open. Add to salads, wraps, or as a topping for toast!
Keeps for about 5 days in the refrigerator.
Balsamic Pickled Refrigerator Beets
Ingredients
- 3 large beets
- 1 cup water
- ½ cup balsamic vinegar
- ¼ cup white vinegar
- 2 Tablespoons salt
- 2 teaspoons sugar
- 5 garlic scapes or 3 cloves garlic, crushed
- peel of 1 lemon
- 3 sprigs of fresh thyme
- 3 sprigs of fresh dill
Instructions
- Trim the tops and bottoms, and slice into large quarters or sixths depending on how large your beets are. Set a large pot of water onto the stove and turn the heat to high. Add 1 tablespoon of salt and the beets to the water.
- Bring to a boil, then reduce the heat to medium and cover. Simmer for about 30 to 35 minutes. You want the beets to be fork tender, but still firm. If unsure, err on the side of less done than over done. They will soften a bit more in the brine.
- While the beets cook, make the brine. For this batch, I used garlic scapes, fresh dill, lemon rind, and balsamic vinegar, but you can get creative!
- To a small saucepan, add 1 cup of water, 1/2 a cup of balsamic vinegar 1/4 cup of white vinegar, 2 Tablespoons salt, and 2 teaspoons of sugar. Set over medium-high heat and simmer until the salt and sugar have completely dissolved. Remove from heat and allow to cool.
- There’s a trick to peeling beets, and it makes it so much easier. First, drain the beets into a colander and place them in the sink. Next, turn on cool water over them, and with your thumbs, push the skin away from you. The skin will simply slip off like a jacket!
- Place the peeled beets and any aromatics you will use into a clean container with a tight-fitting lid. Pour the brine over your beets. Cap with the lid, and place in the fridge at least overnight before cracking them open.
