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Pickled Beets

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

Pickled Beets

Ingredients:

  • 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
  • ½ teaspoon black peppercorns
  • ¼ teaspoon ground cloves

Directions:

  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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Pickled Beets Comments

2 comments
Blog Title
Review star icon Review star icon Review star icon Review star icon Review star icon Dec 1, 2019
Great recipe. Easy to make
Chris Harvey

Blog Title
Review star icon Review star icon Review star icon Review star icon Review star icon Dec 8, 2019
What a great recipe. I originally hail from South Australia, where we put pickled beets on everything, so I'm a bit of a connoisseur of these. But this recipe is easy to make and tastes great!
Chris Harvey

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