Sliced Pickled Beets Recipe

Time1h 30m

Serves4

Make Sliced Pickled Beets Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Wash and Trim Beets
Begin by washing the beets under cold running water to remove any dirt. Trim off the greens and roots, leaving about an inch of the stem to prevent bleeding.
2
Cook the Beets
Place the cleaned beets in a large pot and cover them with water. Bring to a boil and reduce to a simmer. Cook for about 30-40 minutes, or until the beets are tender when pierced with a fork.
3
Cool and Peel
Once cooked, remove the beets from the pot and let them cool slightly. Once they are cool enough to handle, peel the skins off using your fingers or a paper towel.
4
Slice the Beets
After peeling, slice the beets into thin rounds, about 1/4 inch thick.

5
Combine Ingredients
In a medium saucepan, combine water, apple cider vinegar, sugar, salt, black peppercorns, mustard seeds, dill seeds, and bay leaf.
6
Heat the Solution
Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved.
7
Simmer
Once boiling, reduce the heat and let the solution simmer for 5 minutes to allow the flavors to meld together.

8
Combine Beets and Pickling Solution
In a clean, sterilized jar, layer the sliced beets. Pour the hot pickling solution over the beets until they are completely submerged.
9
Seal and Cool
Seal the jar tightly with a lid and let it cool to room temperature. Once cooled, refrigerate the jar.
10
Marinate
Allow the beets to pickle in the refrigerator for at least 24 hours before consuming for optimum flavor. They can be stored in the refrigerator for up to 2 weeks.