Quick-pickled beets

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Quick-pickled beets

Photo, Erik Putz.

Toss these beautifully hued beets in your salad for a colourful treat.


  • 750 g beets , peeled and thinly sliced
  • 2/3 cup sugar
  • 2/3 cup rice vinegar
  • 2/3 cup water
  • 1/2 tsp salt


  • PACK beets into 3 glass jars. Boil sugar, rice vinegar and water and salt in a small saucepan until sugar is dissolved. Pour over beets. Cover and cool. Refrigerate for up to 1 month.

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