Pickled Beets

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Beet It

Rated: 5 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
2 (1-quart) jars

Times:

Prep: 30 min
Inactive Prep: 3 min
Cook: 1 hr 15 min
Total:: 1 hr 48 min

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Ingredients

Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water

Directions

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:

6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil

Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.

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Comments & Reviews

recipe Pickled Beets
Barbara Oakmont, PA 04-19-2009
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Finally!
Rated: 5 stars out of 5

We had a lovely neighbor, now deceased, who would make pickled beets every year. She gave us two jars. We saved one for... Christmas, one for Easter. It was purple gold! I have tried for many years to duplicate her recipe. Came close, but never just right. Until now. Its the Tarragon vinegar that is the secret. Thanks, Alton. You never let me down.Read more
recipe Pickled Beets
kris laurence harbor, NJ 04-04-2009
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great beets
Rated: 5 stars out of 5

this recipe is so easy ,it did take a while for the beets to roast since i used large ones. i just tasted them today after a... week they are supreme i will never by store bought again. i could not find taragon vinegar so i used cider vinegar instead and used lots of red onions YUM! taking a jar for easter dinnerRead more
recipe Pickled Beets
Marilyn Syracuse, NY 10-19-2008
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Can't beet this!
Rated: 5 stars out of 5

I love beets and canned are always too mushy and lack flavor. Every Spring around Easter I make borscht and that's one of my... favorite soups....being Ukrainian, I grew up on that soup. I love the idea of roasting the beets. The raw ones are always so hard to peel and cut. Now the soup won't be so much of a chore and I'll make it more often. These picked beets are absolutely fantastic! So easy and so incredibly flavorful. My husband, whose not a beet fan, fell in love with these. He loved the taste and the slight crunchiness of the beets. This one is a keeper! Thanks, Alton! PS.....I saved to greens to make beet green gratin. Can't wait to try that.Read more
recipe Pickled Beets
Anonymous 07-29-2008
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It's so easy
Rated: 5 stars out of 5

First I was looking for a recipe that wouldn't take to long and what hubby said his granny made and this is it' Thanks
recipe Pickled Beets
stacy w. bloomfield, MI 07-20-2008
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awesome!
Rated: 5 stars out of 5

my husband and i LOVE this recipe. fresh beets never tasted so good. i won't eat canned ones anymore because roasting them... is so easy and delicious. pickling them is awesome. i added hard-boiled eggs because we like them - this recipe is tastier than the one from emeril and easier to make. i added a sprig of fresh rosemary for additional taste and for a pretty presentation in the jar. i plan to try other flavored vinegars too. i double the recipe so i have plenty on hand. i don't know what the official shelf life is but they have lasted several weeks in the fridge. i suppose they can be processed re: routine canning recommendations and be stable at room temp. anyone know for sure?Read more
recipe Pickled Beets
Maryann C. Mountainlakes, NJ 05-24-2008
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Pickeled Beets
Rated: 5 stars out of 5

Just need a little time not a lot of attention.