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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Ingredients

  • 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

Directions

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.

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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.

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  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

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  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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