Pickled Beets
- 20m Prep Time
- 35m Cook Time
- 55m Ready In
Sweet and zesty pickled beets with onion, preserved in a vinegar brine. Perfect as a side or straight from the jar.
Ingredients
- 355 ml white vinegar
- 118 ml water
- 237 ml sugar
- 14.8 ml pickling spice
- 2.46 ml kosher salt
- 1.13 kg beets washed and trimmed
- 1 yellow onion cut into thick slices
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.34 mg
- Iron: 0.19 mg
- Magnesium: 5.53 mg
- Phosphorus: 9.75 mg
- Potassium: 77 mg
- Zinc: 0.08 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml white vinegar
- 118 ml water
- 237 ml sugar
- 14.8 ml pickling spice
- 2.46 ml kosher salt
Prepare
- 1.13 kg beets, washed and trimmed
- 1 yellow onion, cut into thick slices
Let's Cook
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Step 1.
In a medium saucepan, combine 1½ cups white vinegar, ½ cup water, 1 cup sugar, 1 tablespoon pickling spice, and ½ teaspoon kosher salt. Bring to a simmer over medium heat, stirring occasionally, and cook for 5 minutes. Remove from heat and strain the liquid through a fine-mesh sieve into a bowl or measuring cup; discard the solids. Set the pickling liquid aside.
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Step 2.
Place 2½ pounds washed and trimmed beets in a large stockpot and cover with water. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until the beets are tender and the skins slip off easily when pierced with a fork, 25 to 30 minutes.
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Step 3.
Drain the beets and let them cool until comfortable to handle. Peel off the skins using your fingers or a paring knife, then slice the beets into ¼-inch thick rounds.
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Step 4.
While the beets are cooking, slice 1 yellow onion into thick slices (about ¼ inch thick).
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Step 5.
Layer the sliced onion and beet rounds into 3 sterilized pint canning jars, alternating between onion and beets. Pack them tightly but leave about 1 inch of headspace at the top of each jar.
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Step 6.
Pour the reserved pickling liquid over the beets and onions in each jar, filling to within 1 inch of the rim. Use a chopstick or spatula to remove any air bubbles. Wipe the jar rims clean with a damp cloth, then seal with lids and bands.
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Step 7.
Process the jars in a boiling water bath for 30 minutes. Remove the jars and let them cool completely on a towel-lined counter. Check that the lids have sealed (they should not flex when pressed). Store sealed jars in a cool, dark place for at least 2 weeks before eating; they will keep for up to 1 year. Alternatively, for a quick refrigerator version, skip the water bath and simply refrigerate the jars; they will be ready in 1 to 2 weeks and should be eaten within 1 month.