The Pickled Kitchen: Honey Bee Beets

I found this version of Pickled Beets at the Portland Preservation Society's website and was intrigued. Luckily, the maker of the beets was kind enough to share the recipe on the Food In Jars blog. I had to adjust the recipe as it called for 10 pounds of beets and I had just shy of 2 pounds - here's my version. The original recipe called for processing the beets to make them shelf stable - my version is for a refrigerator pickled beet, easier. 

Honey Bee Beets

(makes 2 pints) 

2 pounds beets - I like to use the same young beets

2 scallions, sliced in half length-wise

2 cups apple cider vinegar

1 cup water

1/2 cup honey (Two Gander Honey, of course!) 

3/4 teaspoon salt

2 teaspoons pickling spices (can be found in the spice aisle or with canning supplies in the grocery) 

2 pint jars for canning


I'm using chiogga beets - the stripped ones. They will lose most of the striping in the pickling, but will be much lighter in color, than the standard red beet. Trim the root and stem ends from the beets, wash thoroughly. Steam the beets for about 40 minutes until fork tender. Cool slightly, then slide the peel off of the beets.  

While the beets are steaming ready the jars - place 1 teaspoon pickling spices into each of the pint jars, add one scallion, halved length wise to each jar.

Prepare the pickling liquid. In a small sauce pan, combine the vinegar, water, honey and salt. Heat to a rolling boil.


Pack the beets into the jars. Pour the pickling liquid into the jars to within 1/4 inch of the rim. Screw the lid on tightly. Refrigerate for 2 days to allow the flavors to develop. Stores for up to one month in the refrigerator.  The jar on the left is all chiogga beets - it turned a lovely rosy color. The jar on the right had 2 red beets mixed in with the chiogga beets and turned a deeper "beet color"


Lisa ONeillComment