Why do beets always seem to accumulate at the back of my refrigerator? I get them regularly from my CSA and I love them. The rest of my family, however, seems less than enthusiastic about their earthy flavor. That said, there is one recipe that everyone seems to back – pickled beets. (It must be all that sugar and spice). I’ve made large batches of them in the past. I would pickle and then can them in a hot water bath. Given this new phenomenon of beets finding their way into the recesses of my fridge, however, I’ve learned that it’s much more practical to pickle them in small batches. I make just enough to eat, and then I can skip the whole canning process altogether.
I have no time for pickled beets with no complexity or depth of flavor. You see, I’m all about the spice. Some picklers just chuck their spices into the juice and leave them there, in the jar with the pickles. I don’t, but prefer to neatly wrap my spices in some cheesecloth, which I then remove just before storing. I do this because the spices tend to stain the beets when they’re left in the jar. Also, they create strong, uneven pockets of flavor. Yuk!
Beets need to be baked or boiled before pickling so that they become lovely and soft. I always bake mine because much of their bright color is lost in the water when they’re boiled. Furthermore, when they’re baked there’s no need to try peeling off tough skins. They’ll just slide right off. If you’re unsure of how to prep your beets for pickling, check out my post on How To Make Baked Beets. There are easy, step-by-step instructions with lots of photos.
If you, too, find a mob of beets hiding in the back of your refrigerator, be sure to check out my other beetalicious recipes:
More beautiful beet recipes are on the way this Fall including a Pickled Beet and White Turnip Salad and Beet Hummus! Stay tuned…
- 1 bunch of red beets (about 1 pound)
- ½ C thinly sliced white onions
- 1 piece of cheesecloth
- 1 piece of butcher's twine
- 1 cinnamon stick
- 4 whole cloves
- 4 allspice berries
- ¼ tsp whole grain mustard seeds
- 1 C white vinegar
- ½ C water
- ¾ C organic cane sugar
- ¼ tsp salt
- Cook beets by cleaning, wrapping in foil and baking in a 400º oven for 45 min to 1½ hours, depending on the size of the beets. They are done cooking when they begin to feel soft when you squish them (they're hot - use an oven mitt). Allow to cool for about an hour before you begin the pickling process. If you're in a hurry you can also find precooked beets in the refrigerator section of many grocery stores.
- Make a spice pouch to flavor your pickling juice by doubling over a piece of cheesecloth, placing your cinnamon stick, whole cloves, allspice berries, and mustard seeds in the middle. Bring the corners of the cheesecloth together and tie with butcher's twine.
- To make the pickling juice, in a large saucepan combine white vinegar, water, organic cane sugar, salt, and spice pouch. Stir until the sugar is dissolved. Simmer for 5 minutes.
- While the pickling juice is simmering, peel and rinse the cooked beets and cut into ⅛ inch slices. Also thinly slice your white onions.
- After the pickling juice has simmered for 5 minutes add the sliced beets and onions to the saucepan and bring back up to a simmer, then remove from the heat.
- Allow the beets to cool, remove the spice pouch, and pour the pickled beets into a glass jar. Store covered at the back of your fridge for up to one month, but I doubt they'll last that long!
I love this color of this – so pretty! I’ve never tried pickling beets before, but I think I’ll have to give it ago because this sounds too nice to pass up
The last few years I’ve really embraced pickling. I’ve found that pickling is a great way to use up excess veg from my CSA.
I never thought of pickling my own beets! I buy them by the can. Amazingly my family loves them! This would be so fun to try!
Pickled beets are just as much candied as pickled. They really do brighten up a salad. My family loves them too!
I have become a beet convert over the past couple of years. I can definitely tell this recipe would brighten up the colorful beet. I love that you added spices to balance their earthy flavor:)
Thanks Leslie, the secret is in the spices!
I have so many beets in my fridge, I roast them all the time but I NEED to pickle them now! Thanks for the recipe. Mmmm.
I’m so happy you have a new way to enjoy your beets now!
I love beets. This recipe looks yummy. Pinned & shared. Thanks for joining the Inspiration Spotlight party! See you again soon.
Thanks for sharing. I’m loving all the awesome ideas on the Inspiration Spotlight link party!
I love beets and what I am going to do now is run to my kitchen and make these asap!
haha! Happy pickling!
They’re beautiful! I’ve been seeing beets everywhere but have never tried them, myself. Maybe it’s time!
I love beets! I used to find them perplexing, but they work in a lot of dishes once you give them a go!
Bless your heart for showing us how to put together one of my personal favorite fall treats!
You’re right, this really is a fall treat! It’s not all about the pumpkins and apples 😉
I think beets are great and in the past they had a bad rap. Glad to see they are back on the nutrition list.
I’m a big fan of beets. Because they’re a root vegetable I’ve found they’re pretty versatile once you get used to working with them. Not to mention, they’re super nutritious!
Pickled beets have been on my mind. I want to do those pickled eggs with them, so yummy !
Such beautiful colors and such a simple recipe too. Truly Yummm
How bright and colorful! This would make a great taco topping, especially with fish!
Love the use of allspice! What a great recipe and I can’t wait to give these a try…
So happy I have a recipe now to make my own batch of pickled beets! Love their earthy taste and vibrant color! Thanks for sharing it
Do you have to individually wrap the beets?
Hey Maggie- I recommend individually wrapping the beets in foil because in holds in the moisture so that the beets become soft, tender and retain their color. It does seem like such a waste of foil, but it really makes a better beet. Some people boil their beets instead of baking them in foil but then they lose much of their color and nutrition.
(Sorry to be arriving late to the party.)
Have you tried using star anise pods as the spice for pickled beets? I’m thinking it might be really tasty.
Hey Cindy! Sorry I’m late to the party when it comes to replying to your comment. I have used star anise in pickled beet before and it’s delicious. I didn’t use it in this recipe because it’s such a small batch and I didn’t want the beets to become overpowered. But I suppose I could have gone nuts with a star anise pod and a sharp knife to cut it down in size a bit. Next time!
Have made these twice. Used yellow and chiogga beets. Everyone loves them. I no longer can the wAy I used to, so this is perfect.
Thanks for letting me know that you’ve enjoyed this recipe! I’ve been so busy lately that I’ve been totally embracing the small batch approach to canning myself!