Pickled Beets


These pickled beets are ideal to still enjoy your harvest beets in winter. Ready within 1.5 hours and made with onions, garlic and more.

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Pickled beets
Veronique van Ohmydish

Made by Véronique

Published at 2019-09-05, this recipe is for 6 people and takes 1 hours 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

1 hours 30 minutes 6 people Side dishes
Pickled beets


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  • about 10 red beets
  • 1 large onion
  • 2 garlic cloves
  • 2 bay leaves
  • about 6 allspice berries
  • 100 gram sugar
  • 1 teaspoon salt
  • 100 ml vinegar
  • 100 ml water
Pickled beets ingredients
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Kitchen equipment

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  • large pan
  • clean sponge or brush
  • small pan with lid
  • cutting board & chef's knife
  • small sieve
  • sterile jars - you can cook them for a few minutes in boiling water to make sure they're completely clean

Pickled Beets

1 hours 30 minutes 6 people Side dishes

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Preparation -- 1 hour

Remove the leaves of the beet and clean the beets very well using a sponge or brush. Add the beets to a large pan and fill it with water.

Bring to a boil and let it cook for about 45 minutes to an hour, the exact times depends on the size of the beets. Meanwhile peel and coarsely chop the onion and garlic cloves.

Add them to the small pan along with vinegar, water, sugar, allspice berries and bay leaves. Put the lid on and let it simmer for about 10 minutes.

Turn off the heat and let it rest for another 10 minutes.  

Pickled beets
Pickled beets

Finishing the pickled beets -- 30 minutes

Let the beets cool off, you can easily peel them by removing the ends with a knife and then running them under cold running water. Now you can remove the peel using your finger.

Slice the beets into slices and divide them over sterile jars. Sieve the vinegar mixture and throw out the onion etc. Divide the vinegar mixture over the jars and close them.

There won't be enough liquid to fill the jars to the top, but that's allright. Add the jars to a large pan and fill the pan with water just under the lid of the jars.

You can add a kitchen towel to the bottom of the pan to prevent the jars from making any noise. Cook the jars for about 15 minutes and then let cool them cool off completely.

Store them at a dark and cool place. These pickled beets can be stored for at least a year, if they're stored properly without too many temperature fluctuations.

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