By Diane Riehm, Inspired by “BellyFull”

Extra Thoughts: Refrigerator Pickled Beets are so easy to make and last up to 6 weeks, so you can always have some available for a side, salad, or healthy snack! Double the batch if you have beet lovers in your home!



4 medium cooked beets, peeled & sliced
1 cup cider vinegar
1 cup water
1 Tablespoon honey or sugar
1 teaspoon salt
1/2 teaspoon whole cloves
1/4 teaspoon (dry) ground mustard, optional
5 whole black peppercorns, optional


1. Bring the vinegar, honey/sugar, salt, cloves, and mustard to a boil in a medium saucepan, stirring until honey/sugar is dissolved. Simmer for a few minutes, take off the heat and allow to cool a bit.

2. Add peppercorns and beets to a clean glass jar with a tight fitting lid. Pour the brine into the jar, covering all the beets.

3. Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883