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Pickled Red Autumnal Beets



  • 3 pounds beets, cleaned and trimmed, unpeeled
  • 1 1/4 cups cider vinegar
  • 3/4 cup rice vinegar
  • 1/8 cup orange juice
  • 1/2 cup water
  • 4 slices ginger root, 1/4-inch thick
  • 4 slices of orange peel, 2 inches wide, 1/8- to 1/4-inch thick
  • 4 cinnamon sticks
  • 12 whole cloves
  • 4 star anise pods
  • 1/3 cup dark brown sugar
  • 1 tablespoon salt

makes 4 pints


Prepare The Beets

Preheat oven to 400 ̊F.

  1. Place beets in a baking pan and coat with a spoonful of olive oil. Cover tightly with aluminum foil. Roast in 400 ̊F oven until the beets are tender.
  2. Remove beets from the oven and allow to cool. Remove skin (it should slip off easily), then cut beets into wedges.
  3. To prepare jars, bring water to a rolling boil in a canning pot or other large pot and boil 4 1-pint canning jars and 4 new lids according to instructions.

Prepare The Brine

  1. In a large pot, combine the vinegars, orange juice, water, ginger slices, orange peel, sugar and salt and bring to a boil. Reduce heat slightly but keep mixture hot.
  2. When ready to fill, remove canning jars from the canning pot to a countertop but keep water in the pot just at a boil. Place cinnamon sticks, star anise, and cloves equally in each jar.
  3. Fill each jar with beets.
  4. Transfer the hot brine into a heatproof pitcher or measuring cup and pour over the beets to about 1/2 inch from the top of the jar. Check for air pockets with a skewer or knife and add more brine if necessary. (Don’t discard leftover brine–save in a jar in the fridge. It can be used to make dressings and marinades.)
  5. Wipe the tops of the jars with a clean cloth or paper towel. Place a warm lid on top, then screw on the band until snug but not overly tight.
  6. Bring water in the canning pot back to a full boil and use canning tongs to place jars back into the canning pot. The boiling water should be an inch over the lids. Allow to process for 10 minutes.
  7. After processing, turn off the heat but let the jars sit in the pot for a few minutes.
  8. Using tongs, remove the jars (hot!) onto a dishtowel and let cool. Once completely cool, tighten the lids if necessary.

Hudson Valley Restaurant Week is back this April 8-21!