Einar's Pickled Beets

Here is a old but good recipe to use up the beets from your garden.


prep 2:00       total 1 day



2 lbs. beets, trimmed and washed. ( I cook the beet tops for dinner that night)
1 md. white onion, peeled and sliced
1 lg. clove of garlic, sliced
1 cup cider vinegar
1/4 sugar
1 tbsp. cardamon seeds
1 tbsp. whole cloves
1/4 tsp. salt


1. Put beets in a medium pot and cover with cold water. Bring to a boil, Reduce heat to a simmer, loosley cover and simmer for 25-30 minutes or until fork tender. Drain the beets, Saving 2 cups of the cooking liquid. When cool enough to handle, peel or rub off the skins.

2. Slice the beets into strips and place in a 1-quart jar. Along with the onion and garlic.

3. In a medium pot, combine the cider vinegar,sugar, cardamon seeds, cloves, salt and the cooking liquid. Heat just enough to dissolve the sugar, while stirring.
Pour the warm vinegar liquid over the beets, garlic and onions in the jar.

4. Let cool to room temperture, then cover and refrigerate overnight.

Author's Comments

I make this recipe at the end of our growing season after getting tired of fresh beets almost every night with dinner. I also use golden or red beets but don't mix them in the jar the color does not mix well.
Pickled beets will keep in the refrigerator for 2 weeks.

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