Tangy Pickled Beets recipe

These aren't your typical canned pickled beets. These are sweet, tangy, and have a lively bite, ideal for placing a few slices on a deli sandwich or alongside grilled meats.


1 pound beets, peeled, thinly sliced
½ cup water
½ cup apple cider vinegar
¼ cup sugar
2 tablespoons salt
1 teaspoon dried tarragon
1 teaspoon mustard seeds


1. Place beets in a large glass jar.

2. In a small saucepan, combine remaining ingredients over high heat. Bring to a boil, lower to a simmer, and cook until dissolved, 2 to 3 minutes. Remove from heat and pour over beets.

3. Tightly cover jars, place in refrigerator, and let sit 3 days before serving.

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Published by Starsol