Ken'S Pickled Beets Recipe

Name: Ken'S Pickled Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs beets; 2 medium onions, sliced thin; 2 1/2 cups cider vinegar or 2 1/2 cups wine vinegar; 2 1/2 cups beet juice (reserved from cooking); 1 cup sugar (brown sugar can be used); 2 bay leaves; 1 teaspoon salt; 1 teaspoon dried chili pepper flakes; 1 teaspoon dry mustard; clove; peppercorn; garlic clove; fresh dill weed

Servings: persons

6 lbs beets
2 medium onions, sliced thin
2 1/2 cups cider vinegar or 2 1/2 cups wine vinegar
2 1/2 cups beet juice (reserved from cooking)
1 cup sugar (brown sugar can be used)
2 bay leaves
1 teaspoon salt
1 teaspoon dried chili pepper flakes
1 teaspoon dry mustard
clove
peppercorn
garlic clove
fresh dill weed

1
Scrub beets, trim root and stems leaving about 1/2 inch. In a large pot of boiling salted water, cook the beets until fork tender (about 25 - 45 minutes depending on the size of the beets). Drain and reserve 2 1/2 cups of the cooking liquid. When beets are cool enough to handle slip off the skins, snip off any root or stems, then slice the beets in about 1/4 inch slices and set aside.
2
In a large pot stir together sugar, vinegar, reserved beet juice, salt, dry mustard, bay leaves and dried chili flakes. Heat to boiling sirring often until sugar is dissolved.
3
In the bottom of each (9 to 10) sterilized pint sized canning jars place 1 clove, 4 or 5 peppercorns, 1 or 2 cloves of garlic and a small head of fresh dill weed (or a pinch of dried dill).
4
Pack beets and raw onion slices alternately into jars to within 3/4 inch of the top. Pour in boiling pickling liquid into jars leaving 1/2 inch head space. Seal with lids and process in a boiling water bath for 30 minutes.

238

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 lbs beets, 2 medium onions, sliced thin, 2 1/2 cups cider vinegar or 2 1/2 cups wine vinegar, 2 1/2 cups beet juice (reserved from cooking), and more.

Yes, Ken'S Pickled Beets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ken'S Pickled Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions