Easy Pickled Beets

For those of us who are busy and only have an hour or two at a time to “put up” our organic goodies from the field, this recipe is a tasty and simple solution to food preservation.


2 cups small whole organic beets, cooked and drained,
or 1 (16oz.) can small whole beets, drained

¾ cup 5% acid-strength organic white or Bragg’s apple
cider vinegar

⅓ cup organic sugar

¼ cup water

1 (1”) organic cinnamon stick

1 organic lemon slice

1 organic onion


• In a 2-quart stainless-steel or enamel saucepan over high heat, bring all ingredients to a boil. Boil 1 minute.

• In clean, hot 1½ pint jar ladle beet mixture. Cover with lid; cool.

• Refrigerate at least overnight before serving. Store in refrigerator up to 3 weeks. Makes about 1 pint..


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