You simply roast the beets, slice them, make the brine, and poor it over the vegetables, then store in the refrigerator. They last up to 6 weeks, and since they’re so easy to make, you can quickly whip up another batch once you finish them!
Prepping and pickling beets is easy! Start by scrubbing the beets thoroughly and cutting off both the root and leaf ends of the beet. Fill up a medium-sized pot with water. Cover and cook the beets until they are done. Remove the beets and let them cool slightly so that you can handle them.
Making Refrigerator pickled beets are surprisingly easy. With their crunchy texture, pickled beets are a great addition to salads, sandwiches and burgers. Here, we’ll show you how to make easy refrigerator pickled beets, using my Grandm’s Pickled Beets Recipe.