Rodbetor (Swedish Pickled Beets)

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“This is a very simple and basic recipe for pickled beets. I prefer mine spiced up a bit (I throw in 1/2 a cinnamon stick and 4 whole cloves), but this was nice for a change. Not a canning recipe, so easy to throw together for a BBQ! Time does not include 2 hours resting/chilling time - which is truly all that is required for the flavors to come through! NOTE: I made this last evening with one 15oz can of sliced beets, cut them into strips, then halved the amount of vinegar mixture - it came together super quick and was delicious. Recipe from”

Ingredients Nutrition

  • 12 cup white vinegar
  • 12 cup water
  • 12 cup sugar (I use 1/4 cup Splenda and 1/4 cup sugar to light it up a bit)
  • 1 teaspoon salt
  • 1 pinch pepper
  • 2 cups beets, cooked, peeled and sliced into rounds (The beets can be diced, julienned or cut into wedges to vary their presentation.)


  1. Bring the vinegar, water, sugar, salt and pepper to a boil in a non-reactive saucepan. Reduce heat and simmer for about 5 minutes to completely dissolve sugar.
  2. Place the beets in a stainless steel or glass bowl. Pour hot vinegar mixture over the beets, cover and chill for at least 2 hours before serving.

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