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Spiced Pickled Beets

                              Credit: 
                              Ellie Miller

Recipe Summary

Yield: Makes 2 quarts

Ingredients

Ingredient Checklist

5 medium red beets and 5 golden beets, stems trimmed (2 pounds total with greens)

2 teaspoons coriander seeds

1 1/2 teaspoons yellow mustard seeds

3/4 teaspoon dill seed

1 teaspoon whole allspice

1/2 teaspoon fenugreek seeds

1/4 teaspoon whole cloves

1/4 teaspoon crushed red pepper, flakes

4 or 5 fresh bay leaves (or 6 dried)

1 1/4 cups white wine vinegar

1 1/4 cups dry white wine

1/4 cup plus 2 tablespoons sugar

1 tablespoon plus 1 teaspoon coarse salt

Gallery

Spiced Pickled Beets

                              Credit: 
                              Ellie Miller

Recipe Summary

Yield: Makes 2 quarts

Spiced Pickled Beets

                              Credit: 
                              Ellie Miller

Spiced Pickled Beets

                              Credit: 
                              Ellie Miller

Spiced Pickled Beets

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Yield: Makes 2 quarts

Makes 2 quarts

Ingredients

Ingredients

  • 5 medium red beets and 5 golden beets, stems trimmed (2 pounds total with greens)
  • 2 teaspoons coriander seeds
  • 1 1/2 teaspoons yellow mustard seeds
  • 3/4 teaspoon dill seed
  • 1 teaspoon whole allspice
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon crushed red pepper, flakes
  • 4 or 5 fresh bay leaves (or 6 dried)
  • 1 1/4 cups white wine vinegar
  • 1 1/4 cups dry white wine
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon plus 1 teaspoon coarse salt

Directions

Put red beets in a medium saucepan; cover with water. Repeat with golden beets in another medium saucepan. Cover each, and bring to a boil. Reduce heat to medium-low. Simmer until beets are tender, about 30 minutes. Keeping beets separate, drain, and let stand until cool enough to handle. Peel beets; cut into 1/4-inch-thick rounds. Transfer to separate nonreactive containers.

Stir together the spices in a small bowl. Sprinkle beets with the spice mixture and the bay leaves, dividing evenly.

Stir together vinegar, wine, 1 1/4 cups water, the sugar, and the salt in a medium saucepan. Bring to a boil. Immediately pour brine over beets, dividing evenly. Let cool completely. Cover each container, and refrigerate 7 to 10 hours. Serve cold or at room temperature. Pickled beets can be refrigerated, covered, up to 3 weeks. Transfer to smaller containers to store, if desired.

Reviews (4)

Add Rating & Review

41 Ratings

5 star values:

                                  7

4 star values:

                                  7

3 star values:

                                  10

2 star values:

                                  11

1 star values:

                                  6

Reviews (4)

Add Rating & Review

41 Ratings

5 star values:

                                  7

4 star values:

                                  7

3 star values:

                                  10

2 star values:

                                  11

1 star values:

                                  6

Add Rating & Review

41 Ratings

5 star values:

                                  7

4 star values:

                                  7

3 star values:

                                  10

2 star values:

                                  11

1 star values:

                                  6

41 Ratings

5 star values:

                                  7

4 star values:

                                  7

3 star values:

                                  10

2 star values:

                                  11

1 star values:

                                  6

41 Ratings

5 star values:

                                  7

4 star values:

                                  7

3 star values:

                                  10

2 star values:

                                  11

1 star values:

                                  6
  • 5 star values:
  • 7
  • 4 star values:
  • 7
  • 3 star values:
  • 10
  • 2 star values:
  • 11
  • 1 star values:
  • 6

Martha Stewart Member

Rating: Unrated

10/16/2010

                I don't see why you couldn't use this recipe for canning. Instead of cooling the beets after covering them with the brine, transfer them to your canning jars and throw 'em in a water bath for 10 minutes. 
                Looks really good. Anyone do this recipe? How did it turn out?  

Martha Stewart Member

Rating: Unrated

08/16/2010

                Can I use this recipe for canning beets?  

Martha Stewart Member

Rating: Unrated

07/01/2010

                Can you omit the sugar when pickling?  

Martha Stewart Member

Rating: Unrated

09/11/2008

                Pulled out my Better Homes  

Martha Stewart Member

Rating: Unrated

10/16/2010

                I don't see why you couldn't use this recipe for canning. Instead of cooling the beets after covering them with the brine, transfer them to your canning jars and throw 'em in a water bath for 10 minutes. 
                Looks really good. Anyone do this recipe? How did it turn out?  

Rating: Unrated

Rating: Unrated

08/16/2010

                Can I use this recipe for canning beets?  

Rating: Unrated

07/01/2010

                Can you omit the sugar when pickling?  

Rating: Unrated

09/11/2008

                Pulled out my Better Homes  

All Reviews for Spiced Pickled Beets

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Spiced Pickled Beets

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest