Pickled Beets

Pickled Beets

This is a wonderful recipe from the Midwest. We ate these all the time when I was growing up. Don’t forget to save the liquid for marinating peeled hard boiled eggs.


  • 6 medium-size beets, uncooked
  • Cold water to cover beets
  • 1 1/2 cups wine vinegar
  • 1 1/2 tablespoons dry mustard
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 onions, sliced
  • 2 teaspoons dill seeds


  1. Cover whole beets with water and boil until tender. Drain, reserving 1 1/4 cups of liquid.
  2. When beets are cool, slice off tops and bottoms. Then, using your fingers, slip off skins. Slice beets.
  3. Bring vinegar and reserved cooking liquid to a boil.
  4. Add mustard, salt and sugar. Stir and bring to boil again.
  5. Remove and set aside.
  6. Arrange beet slices and onions in layers in clean, screw-top jars. Add dill seeds. Cover with hot vinegar mixture. Tightly screw on tops.
  7. Process for 30 minutes in boiling water bath.
  8. Cool and allow to set several days in refrigerator before serving.

Yield: 6 cups