Small Batch Pickled Beets

from ButterYum
makes 4-6 beets


  • 4-6 whole, skin-on beets
  • 1 cup white distilled vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 3/4 teaspoon kosher salt


  1. Don't peel beets, but trim tops, leaving about 1 inch attached.  
  2. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).
  3. Remove beets from cooking water and allow to cool.  
  4. In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.  
  5. Use disposable food safe gloves to remove beet skins.  I find it scrapes away easily using the dull side of a knife blade. 
  6. Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.

Note:  after you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.