Food & Cooking Recipes Appetizers Pickled Baby Beets Be the first to rate & review! 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 March 9, 2020 Print Rate It Share Share Tweet Pin Email Yield: 8 to 10 garnishes Preserve the vibrant color and earthy flavor of red beets by pickling them. A combination of granulated sugar, black peppercorns, juniper berries, and salt build flavor. Use this recipe when making our Bleeding Heart Martini. Ingredients ¾ cup distilled white vinegar ¾ cup water ⅓ cup sugar 1 tablespoon coarse salt 1 teaspoon whole black peppercorns 10 juniper berries 2 bunches baby beets (8 to 10), peeled Directions Combine all ingredients, except beets, in a small saucepan, and stir until sugar is dissolved. Add beets and bring to a boil; reduce heat and simmer very gently until beets are tender, 25 to 30 minutes, stirring occasionally. Remove from heat. Transfer to a small heatproof container; keep beets submerged. Cook's Notes Choose the smallest baby beets you can find -- they should be about the size of very large olives. Or, use a paring knife to whittle larger ones to the desired size. Rate it Print