Yesterday, we shared a fantastic recipe for fish tacos, and these delicious Pickled Golden Beets were one of the condiments that we included as part of that recipe. Our pickled golden beets are slightly spicy thanks to all-spice berries with a touch of tarragon flavor as well, and they add a bright fresh flavor that is the perfect complement to the fried fish in our taco recipe!
Beets are – in our opinion – a totally under-appreciated vegetable – at least here in the United States. Beets are far more popular in other countries but in recent years, more and more restaurants are starting to serve dishes including beets – and this nutrient-rich vegetable is gaining in popularity. I actually loved beets as a kid (go figure!) and to this day, I still love adding beets to fresh salads whenever I can.
Jack and I particularly love golden beets like the ones used in this pickled golden beets recipe. They have a slightly milder and sweeter flavor than the more common red beets – and are gorgeous to look at too!
So – before you turn your nose up at this recipe – please give it a try! (And definitely try it on our fish tacos.) They take just minutes to prepare, and you might be pleasantly surprised at how wonderful pickled golden beets taste.
PrintPickled Golden Beets
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: Serves 15 1x
- Category: condiment
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound golden beets, peeled, trimmed and sliced to 1/4 inch
- 1 cup rice vinegar
- 1/2 cup white vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 5 all-spice berries
- 2 large sprigs fresh tarragon
Instructions
- In a medium pot, place all ingredients.
- Bring to a boil, cover and lower heat to a simmer. Simmer 10 minutes.
- Remove from heat, uncover and allow to cool completely.
- Store covered in the refrigerator for 7-10 days.
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Delicious and easy preparation of Golden Beets
Thanks Catherine!
I made this recipe but used monk sugar and they turned out great 👍🏻
Glad to know Farida – thank you!
I changed the recipe because I didn’t have tarragon and I used less sugar, but they turned out great anyway, so thanks for this recipe! For others considering using less sugar, I used 2 tablespoons. I like them this way, but if you want that sweet/sour taste you will need to use more.
Thanks STLMom!
This has become my GO TO recipe for pickled golden beets now. Best I have ever made or eaten. Thanks so much for the recipe. Just luscious and wonderful to eat.
Sue
Thanks Sue! So glad you enjoy the recipe!
Do you store the beets in the same liquid used to boil?
Yes. The liquid should be used for refrigeration storage as well as canning.
When it says 7-10 days, is that how long I should let them sit for before I eat them, or is that the shelf life? How long should I let them sit for before I eat them? Thanks
Hi Ashley – Just saw this other question – a safe shelf life is 7-10 days in the fridge unless you decide to can them. Hope that helps! (And you can eat them right away.)
I made these today and both myself and my husband love it thank u so much
You’re very welcome Sandra! So glad you enjoyed the recipe!
How long do they need to sit for before I can eat them?
Hi Ashley – You can eat them right away – these are pickled not fermented.
Hello! Are the beets in this recipe pre cooked? Or are they peeled from fresh?
Hi Carissa – This recipe is made with fresh (uncooked) golden beets.
Can these be water bath processed and keep for months??
Hi Darlene – We haven’t canned the beets ourselves to be able to say for sure. Here is a link to the Ball website that includes lots of information about canning foods and hopefully that can direct you to the best and safest method for long term storage options for vegetables like beets. http://www.freshpreserving.com/home.aspx Hope that helps!