A Blast from the Past: Pickling Beets

While pickling anything normally involves the tedious process of canning the jars to store for months to come, this recipe is perfect if you want to whip up a quick batch of beets to keep in the fridge of give to friends to use in the next week or so.

Quick & Easy Pickled Beets

A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water

Begin by placing the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.

In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into canning jars or containers for storing in the fridge. Beets will keep for about 10 days.



Filed under Food, How To, Recipes

9 responses to “A Blast from the Past: Pickling Beets

  1. ericksonblog

    This is perfect! I have some beets from my delivery produce box that I don’t know what to do with. Thanks for such a great idea.

  2. To keep your beets nice and red, leave an inch or so of the greens attached. It will keep the color from leeching out into the water.

  3. Cath

    If we sterilize the jars and everything will they keep more than 10 days?

  4. Hi Cath-

    Yes, if you follow propper canning techniques, they will keep for much much longer.

    Here’s a link to the National Center for Home Food Preservation….

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  8. Great recipe! I’ve made these three different times, and if unopened, they lasted months, but even if they were opened, they lasted a couple months in the fridge. My mom and I both ate them after it had been a couple months since first opening them, and they were delicious…not sure if that’s safe or not, but we liked ’em! 🙂

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