Easy Pickled Beets

Time 15 minutes

Servings 4-6


  • 2 Cans of Beets, whole or sliced
  • 1 C Beet Juice
  • 1 C White Vinegar
  • 1 C Sugar


  1. In a medium pan, heat beet juice, vinegar, and sugar to a rolling boil.
  2. Add beets.
  3. Bring to a boil, again.
  4. Let boil for 1 minute.
  5. Pour into 2 16 oz canning jars and seal.
  6. Set out until completely cooled.
  7. Refrigerate for at least 48 hours before serving.

Go Rogue by adding Red Pepper Flakes and Peppercorns1 tsp each, roasted.

If you’d like Chef Jeff to make this delicious recipe or any other meal for you, contact him at www.TheRogueChefBranson.com

Check out this published recipe in the Branson Globe.