Preparation info
  • Makes


    one pint jars
    • Difficulty


Appears in
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Pickled beets charm in salad preparations, lending color, texture, and their signature flavor. Try them layered with fresh mozzarella and a drizzle of olive oil, or eat them straight from the jar. Any beet variety, from red to gold to red-and-white-striped Chioggias, can be used.


  • 1 lb (500 g) beets
  • 1 white onion, sliced
  • 1


Have ready hot, sterilized jars and their lids.

Put the beets into a large saucepan (if using different-colored beets, separate them into 2 saucepans) and add water to cover by 2 inches (5