Pickled Beets

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Pickled beets are a staple of the Midwest. Roasted or boiled beets marinated in a cider vinegar vinaigrette are some of our favorite pickled beets to keep in the fridge.

Here, eating beets every week is a tradition. We often boil them, dress them with a sweet-sour vinaigrette, and store them in the fridge to consume throughout the week. The dressing’s vinegar “pickles” the beets, extending their shelf life in the refrigerator.

The inherent sweetness of the beets is sometimes hidden rather than enhanced in many pickled beets since they are far too vinegary. My mother’s method of cooking beets is described in this recipe, which also calls for olive oil, dry mustard, and a combination of balsamic vinegar, sugar, and cider vinegar (you could alternatively use simply vinegar).


8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt


Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before

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