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Jun 18, 2008 06:45 PM

anyone have an easy-ish recipe for pickled beets?

i'm loving the fresh beets at the market...and would love to pickle some. any help appreciated!

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  1. It's easier than you may have thought. The pickling liquid is equal amounts of cider vinegar and sugar, heated enough to melt the sugar. Add you boiled, peeled, sliced beets, and maybe a sliced white onion. One night in the fridge and they're good to go. They should keep a week or so. Beware the pickled beet juice, i.e. no white table cloths. It's strong stuff if spilled.

    2 Replies
    1. re: Veggo

      I agree with Veggo about the vinegar and sugar but add a tablespoon of mixed pickling spice per jar of beets (or peppercorns, bay leaf, and whole cloves). Bring to a boil and pour over the beets. I refrigerate them for several days before using and keep them for weeks. Fresh are much better than canned but canned beets are pickleable.

      1. re: Veggo

        Toss in a few hard boiled eggs too! The eggs are best when allowed to marinate 2-3 days so the flavor and color seeps through the white to the edge of the yolk.

      2. I use this one, which is great because the beetroot is roasted not boiled.

        I also have an Italian recipe for marinated beetroot which is to die for. The beetroot is boiled in a mixture of cheap wine vinegar and water, and then marinated with herbs in olive oil. It's gorgeous as part of an antipasti plate, although I have been known to eat it straight out of the jar!

        7 Replies
        1. re: greedygirl

          greedygirl- that Italian recipe sounds great. How long is it supposed to marinate? It's Thursday now- can I have it ready for a party on Saturday?

          I was going to do the salad I posted about here:

          but the one you posted about would probably go better with the rest of my menu. Also- what herbs go best- in my garden I have thyme, tarragon, marjoram, rosemary, sage, basil, mint. Thanks.

          1. re: TongoRad

            Hi there. I found the recipe online for you.


            It needs to sit for a day, so it should be fine to eat on Saturday. Enjoy!

            1. re: greedygirl

              It's already printed- I'm sure it will go over well! Thanks again.

              I asked because the method sounded similar to my family's pickled eggplant recipe, but that one needs to be made way in advance. Here is a recipe for the eggplant if you're interested (it's a perfect thing to have handy throughout the summer);

              1. re: TongoRad

                That sounds really good. How long does it need to marinate?

                1. re: greedygirl

                  They are more 'preserved' than anything else, and will stay in the jar for pretty long periods without really changing very much (I tend to keep them in the basement with the jars upside-down. Make sure your jars are plenty clean and sterile, though.). As to how soon you can consume them, hmmm...that's a good question, actually. My aunt showed me how to make them and she just said they would be ready in a couple of weeks but I don't see how opening them sooner (maybe a week) would be such a bad thing.

              2. re: greedygirl

                Just reporting back, greedygirl- I made the marinated beet recipe this past weekend. I thought they were great, and so did my guests. I went with my fresh marjoram instead of the dried oregano, but that just seems like such a natural substitution. I loved it and will definitely be doing it again before the summer is out. Thanks again.

          2. wow, so many options to try--thanks!