Pickled yellow beets

Prep 20 min
Total 25 min
Plus 10 minutes cooling time
Makes 4 2-cup jars



medium yellow or red beets, peeled and thinly sliced, about 1.3 kg
2 1/2 cups
rice vinegar
1 1/4 cups
1 1/4 cups


  • PACK beet slices into 4 500-mL glass jars.
  • BOIL vinegar with sugar, water and star anise in a saucepan, until sugar is dissolved, about 2 min. Let cool for 10 min. Pour vinegar mixture into jars. Add a star anise to each jar and cover with lids. Let cool completely and refrigerate up to 2 weeks.

Prep Tip: Use a mandoline to slice raw beets into evenly thin rounds.


Calories 31, Protein 1 g, Carbohydrates 8 g, Fibre 1 g, Sodium 25 mg.
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