Pickled Beets

By Robert Farrar Capon

Published December 14, 1982

Total Time
1 hour 5 minutes, plus overnight refrigeration
Rating
4(29)
Comments
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Featured in: HOLIDAY FEASTING, SWEDISH STYLE

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Ingredients

  • ⅔ cup vinegar

  • ½ cup beet liquid reserved from cans

  • 1 cup sugar or to taste

  • Salt to taste

  • 2 tablespoons pickling spice

  • 2 16-ounce cans whole beets

  • 2 medium onions, sliced into rings

Ingredient Substitution Guide
Nutritional analysis per serving

73 grams carbs; 298 calories; 4 grams fiber; 903 milligrams sodium; 3 grams protein; 68 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring first 5 ingredients to boil.

  2. Step 2

    Slice beets thin and put into bowl; strain hot pickling liquid over them. Refrigerate overnight.

  3. Step 3

    Add onion 1 hour before serving.

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Ratings

4 out of 5
29 user ratings
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Comments

Ruthie

How can I use fresh beets from the garden for this recipe? I see the recipe calls for canned beets.

NC

What is pickling spice and where can I get it? Better yet how can I make it?

Melissa

You can boil beets to cook them first. This will also give you the beet liquid you need. Trim tops but leave on about an inch of green. It can take a while to cook them. Once they are cool, you can peel them easily. Slice.

Ruthie

How can I use fresh beets from the garden for this recipe? I see the recipe calls for canned beets.

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