Appetizer for 6

Quick Pickled Beets

Name: Quick Pickled Beets
Total time: 120 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 lb beets; 5 cups apple cider vinegar; 2 1/2 cups water; 2 1/2 cups granulated sugar; 1 large onion; 5 bay leaves; 1 tbsp whole black peppercorn; 2 tbsp dried dill; 1 tbsp whole coriander; 1 tbsp crushed red pepper flakes; 1 tbsp whole anise seed; 2 sprigs fresh rosemary

$14.84for 4120 minServes 6

Tender beets and onion soak in a sweet, spiced vinegar brine for a bright pickle ready after cooling.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Beets, 5 lb$1.99/lb typical	5 lb	$9.95Typical price
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.05Typical price
	Mint, a little$1.99 each typical	a little	$0.16Typical price
Total for the servings shown		$22.26

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

VinegarSugar and brown sugarDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

120 minstart to table
Involveddifficulty
6servings as written
$$$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Budget Appetizers Snacks Back to school

Typical price

$3.71 per serving$14.84 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 lb beets
5 cups apple cider vinegar
2 1/2 cups water
2 1/2 cups granulated sugar
1 large onion
5 bay leaves
1 tbsp whole black peppercorn
2 tbsp dried dill
1 tbsp whole coriander
1 tbsp crushed red pepper flakes
1 tbsp whole anise seed
2 sprigs fresh rosemary

Steps

Boil the beets in a large pot of water for 25 minutes until fork-tender.
Cool the beets for 5 minutes, peel them, slice them, and slice the onion.
Combine vinegar, water, sugar, bay leaves, peppercorns, dill, coriander, red pepper, anise, and rosemary in a large pot.
Boil the brine for 5 minutes, stirring until the sugar dissolves.
Place the beets and onion in a large heatproof container, pour the hot brine over them, and cool for 10 minutes.
Refrigerate the pickles until chilled.