Pickled Beets Recipe

Name: Pickled Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (950 ml) baby beets or cut and peeled large beets; 2 cups (475 ml) whole peeled shallot or peeled onion wedges; 4 cups (950 ml) vinegar; 4 cups (950 ml) light brown sugar; 4 whole cloves of peeled garlic; 4 cinnamon sticks; 4 fresh red peppers split (optional); 4 bay leaves; salt; water for boiling

Servings: persons

1
Boil baby beets or peeled and wedged large beets in salted water for 8 to 10 minutes covered.
2
Add shallots or onion wedges and simmer covered for another 8 to 10 minutes.
3
Drain beets and onions.
4
Place a red pepper, bay leaf, garlic clove, and cinnamon stick in each jar.
5
Boil brown sugar and vinegar for 5 minutes.
6
Stuff each jar with beets and onions.
7
Pour boiling syrup into each jar to within 1/2 inch from top.
8
Quickly attach self sealing lid and screw on the retaining ring.
9
Allow to cool at room temperature.
10
Ready in 3 to 5 days and will keep for several months.
11
Serve chilled if desired.

1354

kcal

Calories

Fat

346

Carbs

Protein

Fat Carbs Protein

* 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 10 ingredients. The key ingredients include: 4 cups (950 ml) baby beets or cut and peeled large beets, 2 cups (475 ml) whole peeled shallot or peeled onion wedges, 4 cups (950 ml) vinegar, 4 cups (950 ml) light brown sugar, and more.

Yes, Pickled Beets falls under the General 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!

Pickled Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions