Recipe Image

Pickled Beets

  • 40 m
  • 40 m
EatingWell Test Kitchen
“Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at your next summer barbecue.”

Ingredients

    • 3½ pounds beets, peeled and cut into ⅛- to ¼-inch-thick slices (about 11 cups)
    • 1 tablespoon pickling spice
    • 3 cups distilled white vinegar or cider vinegar
    • 3 cups water
    • 2 tablespoons plus 2 teaspoons sea salt
    • 2 tablespoons sugar

Directions

  • 1 Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil. Add about a third of the beet slices, cover, return to a boil and cook for 5 minutes. Use a slotted spoon to transfer the beets to the ice water to cool. Repeat with the two remaining batches of beets.
  • 2 Drain the cooled beets and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add ½ teaspoon of pickling spice to each jar.
  • 3 Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  • 4 Carefully fill jars (or containers) with the brine to within ½ inch of the rim, covering the beets completely. (Discard any leftover brine.)
  • 5 Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
  • Make Ahead Tip: Cover and refrigerate for up to 1 month.
  • Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
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