Quick pickled beets

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1 Servings

Quick pickled beets

Janis Nicolay

Recipe : Sarah and Murray Bancroft


  • 2 bunches baby beets , (red, yellow or candy cane), scrubbed and tops removed
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup salt
  • 2 tbsp granulated sugar


  • Quarter beets and cover with cold water in a saucepan.
  • Bring to a boil and cook 15 min or until cooked but still firm.
  • Remove beets from water (reserving cooking water), peel skins and divide between hinged jars.
  • For the pickling solution, combine remaining ingredients in a saucepan, bring to a boil, then set aside to cool.
  • Cover beets with pickling liquid, topping up as necessary with cooking water, which will give the jars a pretty colour.
  • Let cool, then close lids and refrigerate up to two weeks.
  • Serve on grilled ciabatta slices topped with fresh ricotta cheese and drizzled with extra virgin olive oil.