pickled beets

We got real spooky this Halloween week in the Bubble Child kitchen.  Here’s a quick video on how to make Pickled Beets.  These are one of my favorite things to put on salads, or serve with a little goat’s cheese and some crackers.

Enjoy these year-round, but beware, the gruesome end to this video is uniquely Halloween.

pickled beets

Serves 1 jar pickled beets
Prep time 5 minutes
Cook time 1 hour, 5 minutes
Total time 1 hour, 10 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Salad, Side Dish, Snack, Starter
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot


  • 1 beet (raw, with skin still on)
  • water for cooking beet
  • 1/2 tablespoon coarse sea salt
  • 3/4 cups water
  • 3/4 cups apple cider vinegar
  • 1 tablespoon agave nectar
  • 1 teaspoon coriander grains
  • 1 teaspoon dried dill
  • 3 cloves garlic (skin removed)
  • 1/2 teaspoon sea salt


Step 1 Pre-heat oven to 375 degrees F (180 degrees C). Wash your beet and put it into an oven-safe pan with a lid with about 5-7 cm water at the base and sprinkle with 1/2 tbs. sea salt. Cover with lid (or aluminum foil) and roast for about 1 hour, until a fork easily goes through when poked.
Step 2 Remove from oven, let cool to touch. Before it's completely cool, though, remove the skin by simply wiping it with a paper towel. (You can wear gloves if you don't want to stain your hands.) Cut it into desired cube size. Transfer to a mason jar or heat-resistant container with a lid.
Step 3 Heat your pickling liquid by combining all ingredients and bringing to boil in a saucepan. Immediately remove from heat, and pour over the cut beets. Let cool a few minutes before putting on the lid, and let pickle for at least a day for the taste, and for about 2 weeks in the fridge if you want them to be really "pickled". 🙂

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