Pickled Beets

Pickled beets are an old standard that everyone probably knows how to make.  This is the recipe I use.  Simple, but delicious!  I like to make picked beets a few days before I want to serve them.  This allows time for everything to sink into the beets and onions.


  • 2 cup drained, sliced or whole beets, reserve 1/3 c. liquid
  • 1/3 cup sugar
  • 1/3 cup reserved beet liquid or water
  • 1/3 cup vinegar
  • 1/2 of a sweet onion sliced thin
  • 1 tsp. pickling spice (opt.)


  • In medium saucepan, combine drained beets, sliced onion, sugar, liquid and vinegar.
  • Tie pickling spice in piece of cheesecloth or paper towel. Add to beets.
  • Cook until mixture comes to a boil, stirring occasionally.
  • Cool and remove pickling spice before serving.
  • Yield: 2 cup pickled beets.
  • Leftovers will keep several weeks in refrigerator.
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