Pickled Beets



  • 10 medium sized beets
  • 1 tablespoon grated horseradish
  • 5 whole cloves or
  • ¼ teaspoon caraway seed
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 2 cups vinegar


Cook beets until tender. Slip off skins by holding under cold running water. Cut into thin slices. In glass or earthenware bowl, arrange layers of beets and sprinkle with horseradish and spices. Boil the vinegar, salt and sugar and pour over the beets. Let stand 24 hours.

Except in soups, beets should be cooked in their skins. Peeling or breaking a skin in cooking, will let the sugar juices escape.