52 Pickled Beets May 2015

Pickled Beets

Makes 6 pints


5 pounds beets

5 cups apple cider vinegar

2 ½ cups water

2½ cups sugar

2 cups onion, large dice

5 bay leaves

1 tablespoon whole black peppercorn

2 tablespoons dried dill

1 tablespoon whole coriander

1 tablespoon crushed red pepper flakes

1 tablespoon whole anise seed

2 full sprigs fresh rosemary


  1. In a large pot, cover beets with water and cook until tender, but still slightly firm.
  2. Drain and let beets cool, peel off the skins, and cut into ½ inch slices.
  3. Add remaining ingredients to a medium size saucepan, bring to a boil then reduce to a simmer for 30 minutes, then chill and strain the liquid.
  4. Add strained liquid to beets and allow them to marinate in the refrigerator for at least 24 hours before serving.