Pickled Beets

2.0 1
2 stars
Photo: Hector Sanchez; Styling: Caroline M. Cunningham  
Recipe from Southern Living

Remove skins from roasted beets while they're still warm by gently wiping with a paper towel.


  • 4 1/2 pounds medium-size fresh beets
  • 1/2 medium-size red onion, thinly sliced
  • 1 teaspoon extra virgin olive oil
  • 1 1/3 cups sugar
  • 1 1/3 cups apple cider vinegar
  • 2 tablespoons kosher salt
  • 8 whole cloves
  • 4 (3-inch) cinnamon sticks


Hands On: 50 Minutes
Total: 1 Hour, 45 Minutes

  1. 1. Preheat oven to 400°. Remove tops and ends of beets, and wash. Place beets and onion on a foil-lined baking sheet. Drizzle with oil, and toss to coat. Cover tightly with foil. Bake 40 to 50 minutes or until tender.
  2. 2. Transfer beets, onion, and any liquid to a bowl; cool 15 minutes. Peel beets; cut into 1/4-inch-thick slices. Cut slices into 1/4-inch-wide sticks. Layer beets and onion in 4 (1-pt.) widemouthed jars, filling to 1/2 inch from top.
  3. 3. Bring sugar, next 2 ingredients, and 1 1/3 cups water to a boil in a medium saucepan, stirring often. Boil 5 minutes or until sugar dissolves. Pour into jars, just covering beet mixture. Discard any remaining vinegar mixture. Add 2 cloves and 1 cinnamon stick to each jar. Cover with lids; screw on bands. Chill 2 days before serving. Store up to 1 month.
Whitney Miller,
November 2013