Honey Pickled Beets ~ Quick Refrigerator Pickle Recipe
If you love the mouth smacking tang of pickles, then you have to try these addictive honey pickled beets. They couldn’t be easier to make as they don’t require any canning. And because beets are so cheap, you can always have jars of them in your fridge ready to accompany any meal. They go great with sandwiches, in wraps, salads and even as a snack on their own.
How Do You Make Pickled Beets?
You have to cook the beets first, and you can do this a number of ways. You can boil or roast them, which can take over an hour. I like to use a pressure cooker because they only take 20 minutes. Once they are fork tender, remove the skins and cut them however you like: dice them into chunks or slice them into discs. I like to make batons. However you cut them, pack them into a clean jar.
Then you create a quick brine with equal parts water and vinegar (any kind). I like to include some spices, preferably of the sweet variety as I like the sour-sweet combo. So a cinnamon stick and cloves find their way in. I also love black peppercorns in nearly all of my pickle concoctions. You can get creative and add any spices you like—chili flakes, cumin seeds, mustard seeds, dill seeds…the possibilities are endless. Just be sure to use whole spices as ground ones can make your brine gritty and unpleasant. Or you can leave spices out altogether for a simpler brine.
Bring the brine to a simmer for 5 minutes, then remove from heat and add sliced red onions and honey. The onions will cook slightly, facilitating the pickling process. The honey is added after simmering so as not to kill any beneficial properties (if you are using natural raw honey).
How Long Before I Can Eat Them?
For most quick pickle recipes, it’s recommended to allow them to pickle for 4 days before eating them.
How Long Do Refrigerator Pickles Last?
Refrigerator pickles are best eaten within 4-6 weeks as eventually they can become mushy.
Can I Substitute The Honey With Sugar?
Yes you can! If you are vegan and do not consume honey, use 2 tablespoons of sugar in place of the honey.
I know you’re going to love these healthy quick refrigerator pickles. If you try them, let me know how they turned out for you!
Honey Pickled Beets ~ Quick Refrigerator Recipe
Ingredients
- 350 Grams beets about 3 medium, cooked and peeled
- ½ Cup water
- ½ Cup white vinegar
- ½ Teaspoon salt
- 4 cloves
- 6 black peppercorns
- 1 Inch cinnamon stick
- ¼ red onion sliced
- 1 Tablespoon honey
Instructions
- Slice or dice beets into chunks and pack into a 500 ml mason jar. Set aside.
- For the brine, combine water, vinegar, salt, cloves, peppercorns and cinnamon stick in a small saucepan. Bring to a boil over medium high heat, then reduce to a simmer and cook for 5 minutes.
- Remove brine from heat and add sliced red onions and honey. Stir well. Pour over beets and push the onions into the jar so everything is comepletly submerged. There should be just enough liquid, but if you are short then top off with warm water. Allow beets to cool completely before covering with a lid and refrigerating. Allow flavors to develop for 4 days before enjoying.