pickled beets

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Simple Pickled Beets

From the Culinate Kitchen collection by
Serves 8 to 10
Prep Time 10 minutes
Cook Time 25 minutes


Both my daughter and I are crazy about these beets, which I’ve adapted from a Mark Bittman recipe. A perfect meal for one: A mixed green salad tossed with vinaigrette and pickled beets, a tiny wedge of delicious cheese, the end of a baguette, a few piquant olives, and a glass of rosé.


5 to 6 medium beets
cups white vinegar
¾ cup sugar
1 Tbsp. salt
½ tsp. ground allspice
¼ tsp. ground cloves
1 cinnamon stick


  1. Peel the beets. Cut them in half, then slice them into ½-inch wedges.
  2. Steam the beets in a steamer over boiling water, covered, until just tender; this could take anywhere from 15 to 25 minutes. Check on the beets several times, sticking a fork into one of the wedges, to see if it’s tender. Once cooked, remove the beets from the heat and drain.
  3. In the same pot, mix together the vinegar, sugar, salt, and spices. Bring to a boil, add the beets, and cook for a couple of minutes. Cool, then spoon the beets into a quart jar and cover with the cooking liquid.
  4. Store in refrigerator up to two weeks.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
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0% recommend this recipe
1. by JeanE23 on Aug 17, 2010 at 4:57 PM PDT

Thanks for highlighting this recipe on the site recently. I made it without the spices simply as a way to shorten the cooking time (from roasting) and lengthen the storage time. One snag - the beet juice that dripped down through the steamer basket burned into a crust on the bottom of the pot. Not enough water? My wedges must have been larger than 1/2 inch because my steaming time was about 10 minutes longer. Maybe I should stick to roasting beets, but I love the result so I’ll probably try this again.

2. by Carrie Floyd on Sep 1, 2010 at 9:28 AM PDT

Definitely more water in the pot, it should reach the bottom of the steamer. You could also bake the beets (wrapped whole in tin foil), peel when cool, slice into wedges then finish in the vinegar mixture.

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