Swedish Pickled Beets

These have to sit for about 12 hours before serving with your favorite smörgasbord.

Swedish Pickled Beets

  • Servings: 2 cups
  • Difficulty: easy
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  • 1/2 cup cider vinegar (can use white distilled vinegar)
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups thinly sliced, cooked and peeled beets


Bring the vinegar, water, sugar, salt, and pepper to a boil. Let cool.

Place the beets in a deep bowl and pour the dressing over. Let stand 12 hours before serving.

7 thoughts on “Swedish Pickled Beets

  1. I started these in the morning so I could use them in Biff A La Lindstrom for dinner last night. Very easy to make. They are delicious. Can’t wait to enjoy them in salads as well. Made for the Smok’in Chefs and CQ 2017.


  2. These are wonderful. I left them for about 18 hours and if I can keep away from them I think they would just keep getting better and better!
    Made for CQ4


  3. I used canned beets and they did well with this recipe. I usually add cloves or pickling spices to pickled beets. This recipe delivered a milder product. Tasty, but not as seasoned. Thank you for sharing the recipe!


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