Pickled Beets

Tangy on a salad or crunchy in a sandwich, pickled beets are a kitchen staple for beet lovers.

Pickled Beets


  • 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 or thinly sliced
  • 2 cups cider vinegar
  • 2 cups water
  • ½ cup sugar
  • 1½ tablespoon salt
  • 1 teaspoon dried tarragon, dill, oregano or marjoram.
  • ½ teaspoon black peppercorns
  • ¼ teaspoon ground cloves


  1. Thoroughly scrub the beets and chop off tops.
  2. 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.
  3. Remove beets from water and allow them to cool before peeling skins off.
  4. Slice beets into disks and layer into 8-ounce Mason jars, alternating layers of onions and beets.
  5. Combine liquid ingredients, sugar, and seasonings, bring to a boil, and boil gently, uncovered, for 10 min.
  6. Pour hot pickling liquid over beet and onion layers and place jars in the fridge.
  7. Allow about a week for beets and onions to pickle.
  8. Store in the refrigerator and enjoy for up to 3 weeks.
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