Simple, Easy Pickled Beets

“During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
  2. Slice onion and combine with the beets in a glass or non-reactive bowl.
  3. In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
  4. Stir to dissolve the sugar and heat just to a boil.
  5. Pour the hot juice over the beets and onions, stir and let cool.
  6. When cool, cover and refrigerate. They taste best when they have sat for 24 hours.

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