Go Back
+ servings
Print Recipe Pin Recipe
4.50 from 2 votes

Easy Refrigerator Pickled Beets

These Easy Refrigerator Pickled Beets have so much flavor but are made using just 3 simple ingredients, and there's no canning needed!
Prep Time10 mins
Marinating Time1 d
Total Time1 d 10 mins
Servings: 4 (about ½ cup each)
Calories: 80kcal
Author: Michelle / Now Cook This!


  • 1 (15-ounce) can cut or sliced beets
  • ¾ cup apple cider vinegar
  • ¾ cup sugar


  • Drain and rinse the beets.
  • Place the beets in a pint-sized mason jar. Make sure the mason jar you use is not cold. You'll be pouring hot liquid into the jar and, if the jar is cold, the sudden change in temperature could cause the jar to crack. If the jar is cold, warm it up with some hot water before adding the beets.
  • In a small saucepan, combine the apple cider vinegar and sugar. Heat over medium-high heat, stirring occasionally, until the sugar has dissolved and the mixture comes to a boil. Remove the pan from the heat and let it sit for a minute.
  • Pour the hot liquid into the jar with the beets, leaving about ½ inch of space at the top. You may not need to use all of the liquid.
  • Put the lid on the jar and refrigerate for at least 24 hours before enjoying. The flavor will get even better the longer they sit!
  • Keep your pickled beets stored in the refrigerator. They should last up to 2 months.

Recipe Notes

  • If you don't have apple cider vinegar, you can use white vinegar (other vinegar would probably work too - red or white wine vinegar, rice vinegar, etc. - although I've never tried them for this recipe). 
  • You can replace the canned beets with your own cooked beets.
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!