Real Recipes From Real Home Cooks ®

pickled beets

(2 ratings)
Recipe by
Esther Hardman
Hill AFB, UT

I love pickled beets! Traditionally served as an appetizer in Jewish homes, they are now served with salads. Also wonderful served along side roasted chicken and steaks.

(2 ratings)
yield 4 -6
prep time 15 Min

Ingredients For pickled beets

  • 1-15 ounce can
    sliced beets, or 2 cups sliced boiled beetroot
  • 1/2 c
    distilled white vinegar
  • 1/2 c
    cold water
  • 2 tsp
  • 1 sm
    white onion, sliced thinly

How To Make pickled beets

  • 1
    Drain the beets,canned or fresh, reserving the liquid from can or 1/2 cup of the cooking water. Combine the vinegar and the water in the bowl, then add the sugar and stir to dissolve. In a small bowl, combine beets, vinegar mixture,sliced onion and just enough of the reserved beet liquid to cover the beets.
  • 2
    Refrigerate, tightly covered, for several hours or overnight. Serve chilled or at room temperature. The will keep in refrigerator for a week.