Refrigerator pickled beets are a great alternative to traditional pickling when you only need a jar or two. They are quick AND easy to make anytime you have left over cooked beets on hand and only contain a tablespoon of sugar.
Place as many of the [cooked] beet pieces as you can fit into a 12-ounce glass jar. Leave a half inch of space at the top of the jar.
Combine the rest of the ingredients in a small pot and stir well to dissolve the sugar and salt. Bring the mixture to a low boil on the stove top. Reduce the heat and continue simmering and stirring for 3 minutes.
Remove the pot from heat and let it cool for a couple minutes.
Pour the pickling liquid into the jar of cooked beets. Leave a half inch of space at the top of the jar.
If using a 2-piece metal canning lid you can place it on the jar now and it will compress itself as the pickling liquid cools. If you are using a regular plastic lid, don’t screw it on tight until the liquid has come to room temperature.
Leave the jar on your counter for up to 24 hours, or at least until it comes to room temperature. Then move it to your fridge. Let your pickled beets sit, unopened in the fridge for 2 to 7 days so the flavors can develop.