How to Make Quick Refrigerator Pickled Beets: Simple and Flavorful!

Wash the beets thoroughly, removing any dirt. Cut off the greens, leaving about 1 inch of the beet tops. You can save the greens for later use (they’re great in salads or sautéed).
Boil the beets in a large pot of water for 30-40 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool enough to handle, then peel off the skins (they should slip off easily).
Slice the Beets:

Once the beets are peeled, slice them into thin rounds or wedges, depending on your preference.
Prepare the Pickling Brine:

In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, garlic, mustard seeds, and bay leaf.
Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce the heat and let it simmer for 5 minutes to meld the flavors.
Pack the Beets:

Place the sliced beets into a clean, sterilized jar or container. You can pack them tightly to maximize space.
Pour the Brine:

Pour the hot brine over the beets, making sure they are fully submerged. Leave a little space at the top of the jar to allow for expansion as they cool.
Cool and Refrigerate:

Let the jar cool to room temperature, then cover it and place it in the refrigerator.
The beets will be ready to eat after about 4-6 hours, but the flavors will deepen as they sit in the fridge for a day or two. They will stay fresh for up to 2-3 weeks.
Serving and Storage Tips: