Cider Pickled Beets

Unpacking my weekly farm share box is like opening a present from a distant aunt. There’s about a 50/50 chance the contents is not quite what I wanted. You know what I mean. A sweater with a kitten hand-stitched across the front, a personalized scarf with my name spelled wrong or an industrial-sized package of tube socks.

For the last four weeks, I have trotted back from the farmers market with two black canvas bags overflowing with produce. Carrots, mixed greens, broccoli and potatoes – all items that make me squeal with delight. I then find rolling around in the bottom of the bag a handful of beets and sigh. Aunt Mildred strikes again.

Don’t get me wrong. I like beets. Particularly when they are roasted. Though four weeks straight is when I start to reach my breaking point. So I’ve looked for creative ways to prepare and preserve the tiny red orbs.

Freezing is a logical option and one I have utilized on occasion. Instead, I decided to pickle my growing collection in the hopes of drawing out their vinegary sweetness. Much like transforming those tube socks into a fashionable coin purse, pickled beets turned my frown upside down.

Cider Pickled Beets
Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 4 people
  • 2 pounds medium red beets, cooked, peeled and chunked
  • 1 cup cider vinegar
  • 1 cup water
  • ½ cup sugar
  • ¼ cup yellow onion, thinly sliced
  • 2 garlic cloves, sliced
  • 1 Tbl. pickling spices
  1. In a saucepan, bring the cider vinegar, sugar, onion, garlic and pickling spices to a light boil.
  2. Add the cooked beets to a sterilized small glass jar or bowl. Pour the hot liquid over the beets and allow the jar to cool for 30 minutes.
  3. Cover and refrigerate overnight. Drain the beets, transfer to a bowl and serve.
Author's Note
Check out this easy way to cook beets in the slow cooker.



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