Pickled Red Beets

Pickled beets in jars and bowl

Tangy on a salad or crunchy in a sandwich, pickled beets are a kitchen staple for beet lovers. Our customer service manager, Dan Blei, shares his favorite pickling recipe.

  • 1 bunch red beets (about 6 medium to large beets). Bulls Blood, Detroit Dark Red, or Early Wonder work well for this recipe.
  • 1 small red onion, halved and thinly sliced
  • 2 cups cider vinegar
  • 2 tablespoons red wine vinegar
  • 2 cups water
  • ½ cup sugar
  • 1 ½ tablespoon salt
  • 1 teaspoon dried tarragon
  • ½ teaspoon black peppercorns
  • ¼ teaspoon ground cloves
  • Thoroughly scrub the beets and chop off tops.
  • Bring a large stockpot of water to a boil, and drop the beets in. Allow beets to cook until they are tender and can be pierced with a fork, about 30-40 minutes.
  • Remove beets from water and allow them to cool before peeling skins off.
  • Slice beets into disks and layer into 8-ounce Mason jars, alternating layers of onions and beets.
  • Combine liquid ingredients, sugar, and seasonings, bring to a boil, and boil gently, uncovered, for 10 min.
  • Pour hot pickling liquid over beet and onion layers and place jars in the fridge.
  • Allow about a week for beets and onions to pickle.
  • Store in the refrigerator and enjoy for up to 3 weeks.



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