Pickled Beets

Here is my pickled golden beets and the recipe so you can put up some great flavors in a jar.
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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Appetizer
Cuisine American
Servings 30


  • 3 pounds small (2 inch diameter) whole beets
  • Kosher salt
  • 2 cups vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 pc. medium onion thickly sliced
  • 1 1/2 inch cinnamon stick
  • 1 T. mustard seed


  • Preparation:
    Roasting Beets to pre-cook
  • Preheat oven to 375┬░ F. In a small roasting dish pour a layer of kosher salt at the bottom. ┬áPlace the beets on top of the salt in one layer. Roast until fork-tender, about 30 minutes. I learned this trick from Rachel Ray's show.
  • Remove skin and cut beets into chunks. Combine sugar, vinegar, and water into large saucepan. Boil over high heat stirring occasionally.
  • In hot jars place 1/2 cinnamon stick and a pinch of the mustard seed to the bottom of each jar. Pack beets and onion into jars.
  • Pour hot liquid over beets to within 1/2" headspace. Process 30 minutes for half pints, pints, or quarts.
  • Makes 3 pints.
Keyword Pickled Beets