Pickled Beets


Yield: 5 Quarts


Work: 5 Minutes


Total: 15 Minutes



  • 5 Lbs Beets (similar sized)

  • 2 Cups Water

  • 1 Cup Red Wine Vinegar

  • ½ Cup Honey

  • 3 Garlic Cloves

  • 2 Tbsp Coriander Seed

  • 1 Tbsp Salt


  • Peeler

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Knife

  • Pot with Lid

  • Mason Jar

How to:

  • Peel Garlic and cut into chunks.

  • Place everything except for Beets into a large pot and bring to a simmer.

  • Peel Beets and cut into ¼” thick disks.

  • Place Beets into liquid and cook until fork tender.

  • Remove Beets and cool, while also letting liquid cool separately.


  • Once both liquid and Beets are cooled, combine both into glass mason jars.

  • Pickled Beets will last for 6 months in the fridge.


  • Try different color beets for fun, NOTE the red beets will die things that touch it.

  • Great with cheeses, add to a salad for a bright kick.

  • Use different spices to change flavor.

  • Use liquid for the Vinegar in our Mayonnaise recipe.


  • Use as a condiment to add to any recipe, like our Anything Scramble.