Rating: 2.95 stars
41 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 11
  • 1 star values: 6

Pickling was popular during World War II and was considered patriotic for its frugality. Whole pickling spices, bay leaves, white wine, and sugar give these red and golden beets a bright, sweet, relish-like flavor.

Martha Stewart Living, July 2005

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Credit: Ellie Miller

Recipe Summary test

Yield:
Makes 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into 1/4-inch-thick rounds. Transfer to separate nonreactive containers.

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  • Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.

  • Stir together vinegar, wine, 1 1/4 cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7 to 10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks. Transfer to smaller containers to store, if desired.

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Reviews (4)

41 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 11
  • 1 star values: 6
Rating: Unrated
10/16/2010
I don't see why you couldn't use this recipe for canning. Instead of cooling the beets after covering them with the brine, transfer them to your canning jars and throw 'em in a water bath for 10 minutes. Looks really good. Anyone do this recipe? How did it turn out?
Rating: Unrated
08/16/2010
Can I use this recipe for canning beets?
Rating: Unrated
07/01/2010
Can you omit the sugar when pickling?
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Rating: Unrated
09/11/2008
Pulled out my Better Homes