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Ruby Red Pickled Beets

You can either boil beets or pressure cook the beets to ready them.  I find pressure-cooking to be preferable because the beets become tender all the way to the center.  Boiling beets sometimes gives a tender outside but an al dente core. These sweetly spiced beets will glamorize any meal. Plop them next to your sandwich at lunch time.  Pretty up the dinner plate by adding this deep red color.

2 pounds whole red beets
4-5 cloves
1 cinnamon stick
1 teaspoon whole allspice
1 cup apple cider vinegar
1 cup water
cup sugar
2 tablespoons sucanat or brown sugar

Remove leafy tops and wash beets to remove any dirt.  Do not cut off the root or the nubby stems (the crown).  If you do, the beets will "bleed" into the water they are cooked in and lose flavor and nutrition.

To boil: Place beets in a 4-quart pot with water to cover.  Bring heat up to high until boiling.  Cover and simmer for 1 hour or until beets can be pierced easily with a fork.

To pressure cook: Place in pressure cooker with enough water to cover the bottom half of the beets.  Secure lid.  Bring heat to high.  When cooker has reached pressure, lower heat to medium low and cook 20-25 minutes.  Remove from heat and let pressure come down naturally.  Watch the video on pressure cooking beets!

When cool enough to handle, slip skins off of each beet under cool running water.  Trim ends off.  Slice beets.

Meanwhile, pulse cloves, cinnamon, and allspice in a coffee/spice grinder for a few seconds.  Place roughly ground spices in a piece of cheesecloth and tie with a string to make a bag.  Place vinegar, water, sugars and spice bag in a 4-quart pot and heat until the mixture simmers and the sugar dissolves.  Add sliced beets and simmer another 5minutes.

Pack beets in clean glass jars and cover with spiced liquid.  If eaten within a week or two, beets will store nicely in the refrigerator.  If you want to keep the beets for months, process the jars as you would other canned pickled vegetables by submerging sealed jars in simmering water for 10 minutes.

Preparation time: 1 hour
Makes 2-3 cups or 1.5 pints


Jane's hair looks great!! She is adorable so she could be bald and still be cute!
December 7, 2011, 2:38 pm

Jane Andrew
Add hard boiled eggs to a jar of pickled beets, let sit a couple of days in the fridge and you will have pickled beets & eggs. Yum!
December 7, 2011, 3:56 pm

Pickled beets with cottage cheese and black pepper has become a favorite snack. Excited to try making my own. =)
December 7, 2011, 8:59 pm

Alison Stern
We your adoring fans need a new awesome vegetarian brussel sprout recipe!
December 11, 2011, 10:39 pm

Luis Luis
I just vsitied your website. It is inspirational and makes me want to cook again. I used to love to cook but got tired of it. Good luck!Camille Bauer
February 16, 2012, 2:27 pm

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