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38 Ratings

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                                  4

4 star values:

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3 star values:

                                  17

2 star values:

                                  12

1 star values:

                                  1

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Pickled Beets

Recipe Summary

prep: 25 mins

total: 2 days 1 hr 25 mins

Yield: Makes 2 cups

Ingredients

Swedish Vinegar

1 1/2 cups water

1 cup sugar

1/2 cup white-wine vinegar

1 small carrot, thickly sliced

1 small onion, thickly sliced

5 white peppercorns

1 bay leaf

2 allspice berries

Beets

4 medium beets (about 1 1/2 pounds), trimmed and scrubbed

2 bay leaves

2 allspice berries

1 piece (3 inches) fresh horseradish, peeled and cut into chunks

2 quarts water

Gallery

Pickled Beets

Recipe Summary

prep: 25 mins

total: 2 days 1 hr 25 mins

Yield: Makes 2 cups

Pickled Beets

Pickled Beets

Pickled Beets

Recipe Summary

prep: 25 mins

total: 2 days 1 hr 25 mins

Yield: Makes 2 cups

Recipe Summary

prep: 25 mins

total: 2 days 1 hr 25 mins

Yield: Makes 2 cups

prep: 25 mins

total: 2 days 1 hr 25 mins

prep:

25 mins

total:

2 days 1 hr 25 mins

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 1 1/2 cups water

  • 1 cup sugar

  • 1/2 cup white-wine vinegar

  • 1 small carrot, thickly sliced

  • 1 small onion, thickly sliced

  • 5 white peppercorns

  • 1 bay leaf

  • 2 allspice berries

  • 4 medium beets (about 1 1/2 pounds), trimmed and scrubbed

  • 2 bay leaves

  • 2 allspice berries

  • 1 piece (3 inches) fresh horseradish, peeled and cut into chunks

  • 2 quarts water

Directions

Swedish vinegar: Place all ingredients in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and let cool.

Beets: Put beets in a medium pot; add bay leaves, allspice berries, horseradish, and water. Bring to a boil, and cook until beets are tender when pierced, 45 minutes to 1 hour. Drain. When cool enough to handle but still warm, peel and cut into quarters.

Transfer beets to a nonreactive container with a tight-fitting lid, and pour vinegar over them. Cover, and refrigerate at least 2 days and up to 1 week before serving.

Reviews

Add Rating & Review

38 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  17

2 star values:

                                  12

1 star values:

                                  1

Reviews

Add Rating & Review

38 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  17

2 star values:

                                  12

1 star values:

                                  1

Add Rating & Review

38 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  17

2 star values:

                                  12

1 star values:

                                  1

38 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  17

2 star values:

                                  12

1 star values:

                                  1

38 Ratings

5 star values:

                                  4

4 star values:

                                  4

3 star values:

                                  17

2 star values:

                                  12

1 star values:

                                  1
  • 5 star values:
  • 4
  • 4 star values:
  • 4
  • 3 star values:
  • 17
  • 2 star values:
  • 12
  • 1 star values:
  • 1

All Reviews for Pickled Beets

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pickled Beets

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest