Victoria’s Pickled Beets



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]


Victoria’s Pickled Beets


Two Big Bunches Of Beets, Cleaned With Greens Removed

1 Cup Malt Vinegar

1 Cup Water

1 Cup Sugar

½ Cup Sliced Red Onion (If Desired)

Salt & Pepper

Place the beets in a large pot with water just coming to the top of the beets.  Boil the beets, until tender when sticking a knife in.  Remove from heat and drain.  Run the beets under cold water to easily remove the skins.  Slice into quarters.

In a medium saucepan heat the water, sugar and vinegar.  Stir until sugar has dissolved.  Add the quartered beets and red onions.  Stir for a minute.  Remove from heat and let sit for about 20 minutes or until room temperature.  Divide beets out into containers for storing in the fridge.  Beets will keep for about 10 days.  This is one of my favorite recipes!


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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