Pickled Beets


Yield: 5 Quarts


Work: 20 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools, prep Garlic as indicated.

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

  • While liquid is coming to a simmer, peel Beets and cut into ¼” thick disks.

  • Once liquid is simmering, place Beets into liquid and cook until fork tender.

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


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

  • Great with cheeses for an appetizer.

  • Add to a salad for a bright kick.

  • Use different Spices to change flavor.

  • Use liquid for the Vinegar in our Mayonnaise recipe.


  • 5 Lbs Beets (similar sized)

  • 2 Cups Water

  • 1 Cup Red Wine Vinegar

  • ½ Cup Honey

  • 3 Garlic Cloves, peeled and chopped

  • 2 Tbsp Coriander Seed

  • 1 Tbsp Salt


  • Peeler

  • Cutting Board

  • Measuring Cup

  • Measuring Spoons

  • Knife

  • Cutting Board

  • Pot with Lid

  • Mason Jar

  • Airtight Container


  • Airtight Container for 3 weeks in the Refrigerator.

Use Your Pickled Beets in the following Recipes: