Skip to main content
Epicurious
Cookbooks

Pickled Beets

This dish is served everywhere in Scandinavia and for a long time was a staple of restaurants throughout North America—though it seems to be disappearing along with the relish trays and the family restaurants that featured them.

Recipe information

  • Yield

    makes 6 to 8 servings

Ingredients

About 2 pounds medium beets
2 cups white vinegar
1 cup sugar
2 tablespoons kosher, canning, or other noniodized salt
2 bay leaves
1/4 teaspoon ground cloves
1 onion, sliced
Grated fresh or prepared horseradish to taste, optional

Preparation

  1. Step 1

    Remove all but an inch of the beet greens, reserving the rest of the greens for another use. Wash and scrub the beets, then simmer in boiling water to cover until tender, 30 to 60 minutes. Cool enough to peel off the skins. Cut the beets into 1/2-inch slices. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)

    Step 2

    Bring the vinegar, sugar, salt, bay leaves, and cloves to a boil. Add the beets and the onion and cook for about a minute. Cool, then add the horseradish and refrigerate. Eat within 2 weeks, as a side dish or as a garnish.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsPickleCondimentScandinavianEuropeanBeetRoot VegetableVegetableHorseradishHerbs & SpicesSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadPickle & PreserveCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.