Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Pickled Beets 3.0 (38) Add your rating & 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 14, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 days 1 hrs 25 mins Yield: 2 cups Ingredients Swedish Vinegar 1 ½ cups water 1 cup sugar ½ 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 ½ 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 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. 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. 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. Rate it Print