Pickled Beets


Another pickling recipe from Kelly Carrolata

My batch came out looking rather small for the jar I used, and I will be curious to hear of your results.  The beets tasted delicious no matter!


2 medium beets, sliced into 1/4 inch slices

water, as needed

1/2 Cup Rice Wine Vinegar

1/8 teaspoon pickling or canning salt (non iodized)

1/2 cup Apple Cider Vinegar (recipe calls for straight Apple Cider, but I didn’t realize and used vinegar)

1 medium Bay leaf


1. in a small sauce pan cover beets with water, then bring to a boil, lower heat, and simmer for 15 minutes.

Drain beets and then place in a pint sized glass canning jar.

2. Bring Rice Wine Vinegar, salt, apple cider, and bay leaf to a boil in a small saucepan.  Lower heat and allow to simmer for 2 minutes.

3.  Pour hot vinegar mixture over beets and cover.  Refrigerate at least overnight to allow to pickle.  Beet will keep for a few days to a week in the fridge.  Drain liquid before eating!



One thought on “Pickled Beets

  1. Pingback: CSA Week 10 | Lisa Resnick Therapy

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