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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.
- 1 pound golden beets, peeled, trimmed and sliced to ¼ inch
- 1 cup rice vinegar
- ½ cup white vinegar
- ½ cup sugar
- 1 teaspoon salt
- 5 all-spice berries
- 2 large sprigs fresh tarragon
- 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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