Recipe of the Week: Pickled Beets


Yum!  Pickling summer’s harvest in a delicious way!


6 large red beets

salt to taste (optional)

2 cups “reserved water” from cooked beets

1/2 cup vinegar

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger


Wash beets with soap and water and rinse thoroughly. 

Place beets in a cooking pan then add enough water to cover the beets. 

Add salt if desired. 

Cover the pan and cook the beets until done, approximately 30 to 45 minutes.

When beets are cooked take them out of the pan to cool for a few minutes.  Reserve 2 cups of the hot water and discard the remaining water.

When the beets are cool enough to handle, use your thumb and fingers to “pinch off” the outer skin of each beet and discard skin.

Cut the beets into thin slices and then quarter cut them.  Place cut beets into a bowl and set aside.

Take the 2 cups of hot water and add the remaining ingredients.

Bring to a boil and simmer for about 5 minutes.  Let cool then pour over beets.

Refrigerate the beets and enjoy them as a side dish or in a salad.


Marty Williams, Thousand Oaks

Have a favorite recipe? Old family secret?  Share it with us!

Please send to:

We’ll be in the kitchen waiting.

Get Headlines free  SUBSCRIPTION. Keep us publishing – DONATE

Leave a Reply

Your email address will not be published. Required fields are marked *