Prep 10 mins
Cook 5 mins
Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.
- 1⁄2 cup cider vinegar (or white vinegar)
- 1⁄2 cup water
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 2 cups beets, thinly sliced, cooked and peeled
- Combine vinegar, water, sugar, salt and pepper.
- Bring to a boil; cool. Place beets in a deep bowl and pour dressing over them.
- Let stand at least 12 hours before serving.
- Serve with fried fish, hot and cold meats or on a smörgasbord. Enjoy!
Update, still delicious, added some dill and yellow mustard seed to this too. I can see why it was a 2009 favorite! After only 6 hours they taste like 6 stars, cant wait for 12. Phenomenal and easy. I think bc of the vinegar they could be water processed too which allows putting up a lot. I used a can of small rosebud beets, but kept the liquid the same so it covered them completely in the jar. Oh so good.
These beets were delicious! I used a can of sliced beets, Splenda in place of the sugar and some thinly sliced onion layered with the beets.I marinated the beets for about 8 hours (didn't start them early enough!) and they were great. Thanks for posting this,it's definitely a keeper!
Wow, a taste of home! Yes I can buy pickled beets here (The Netherlands), and no, they do NOT taste as the ones I grew up with (Sweden). And these pickles? YES, this is the taste I have been looking for. Made it just as stated and would not change a thing. When reading the recipe I thought, hmmm, isn't it too much sugar. But it was perfect, again, I would not change anything here. Maybe I should mention that I used already cooked beets, two rather large, about 1/2 pound. I cut the beets in thin slices and marinated overnight. Oh, they were so good. I am VERY happy to have found this recipe. Thanks so much for posting.