PICKLED BEETS

Epicurious

Prep: 10 min | Cook: 5 min Total: 4-6 hrs

INGREDIENTS

• 1 1/2 lb medium mixed beets, scrubbed
• 1 cinnamon stick
• 2 bay leaves
• 2 Tbsp. black peppercorns
• 2 cups apple cider vinegar
• 1 cup honey, pref local
• 2 Tbsp. + 1 1/2 tsp. salt

INSTRUCTIONS

1. Thinly shave beets on a mandoline into a large bowl.

2. Toast cinnamon stick, bay leaves, and peppercorns in a large pot over medium-high heat, shaking pan often, until fragrant, about 1 min. Add 3 cups water, vinegar, honey, and salt. Bring to a boil, then reduce heat and simmer, whisking often, 5 min, to infuse. Immediately pour brine over beets. Cover and let cool, 4-6 hours. Transfer to an airtight container; cover and chill until ready to use.

3. Beets can be pickled 2 weeks ahead. Keep chilled.

epicurious.com/recipes/food/views/ba-syn-pickled-beets 2026-07-16