Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spiced Pickled Beets 3.0 (41) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Ellie Miller Yield: 2 quarts 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. Ingredients 5 medium red beets and 5 golden beets, stems trimmed (2 pounds total with greens) 2 teaspoons coriander seeds 1 ½ teaspoons yellow mustard seeds ¾ teaspoon dill seed 1 teaspoon whole allspice ½ teaspoon fenugreek seeds ¼ teaspoon whole cloves ¼ teaspoon crushed red pepper, flakes 4 or 5 fresh bay leaves (or 6 dried) 1 ¼ cups white wine vinegar 1 ¼ cups dry white wine ¼ cup plus 2 tablespoons sugar 1 tablespoon plus 1 teaspoon coarse salt Directions 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. 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. Rate it Print