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Pickled Beets and Shallots

    Pickled beets and shallots

    Recipe and photos by GaddAboutEating.

    Pickled beets and shallots

    Pickled Beets and Shallots by GaddAboutEating

    Servings: 4 500 mL jars


    • 10 – 15 small beets
    • 2 cups Cider Vinegar
    • 1-1/2 cups White Sugar
    • 1/2 cup Water
    • 1 cup shallots peeled
    • 2 tsp Pickling Salt
    • 2 tsp caraway seeds
    • 1 tsp Mustard Seeds


    • Trim beets, leaving 1 inch of stem attached. Place beets in large pot, cover with water and bring to a boil. Reduce heat and simmer for 25 to 40 minutes or until tender. Drain and rinse under cold water. Remove skins and cut beats into serving sized pieces.
    • Combine vinegar, sugar, and water in saucepan. Bring to boil, stirring occasionally.
    • Into sterilized jars divide shallots, caraway seeds, and mustard seeds equally among jars. Add beets pieces.
    • Pour boiling vinegar mixture over beets to within 1/2 inch of rim. Process in water bath for 30 minutes for 500mL jars and 35 minutes for 1L jars.
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