No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pickled Beets

  • Prep:
  • Total Time:
  • Yield: Makes 2 cups
Pickled Beets

Source: Martha Stewart Living, January 2013

Ingredients

Swedish Vinegar

  • 1 1/2 cups water
  • 1 cup sugar
  • 1/2 cup white-wine vinegar
  • 1 small carrot, thickly sliced
  • 1 small onion, thickly sliced
  • 5 white peppercorns
  • 1 bay leaf
  • 2 allspice berries

Beets

  • 4 medium beets (about 1 1/2 pounds), trimmed and scrubbed
  • 2 bay leaves
  • 2 allspice berries
  • 1 piece (3 inches) fresh horseradish, peeled and cut into chunks
  • 2 quarts water

Directions

  1. Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.

  2. Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.

  3. Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.

Related Topics