Small-Batch Pickled Beets

Easy refrigerator pickled beets with a sweet and tangy flavor, requiring no canning equipment.

30 min1 quart jarveganBeetplant-basedpickledrefrigerator picklesmall batchside dishcondiment

Place the beets in a large saucepan and add enough cold water to cover.
Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender.
Strain beets in colander and rinse with cold water until cool enough to handle.
Peel beets and slice into 1/4" rounds.
Place beets into a quart-size mason jar or bowl.
In a large saucepan, combine vinegar, water, sugar, and garlic cloves. Heat until sugar is fully dissolved.
Remove from heat and pour the mixture over the cooked beets.
Let cool down at room temperature, then refrigerate.
For best results, refrigerate overnight at minimum. They will taste best after 2 to 3 days.