July Recipes

Pickled Yellow Beets

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Glass jar of pickled yellow beets
Hands On:
20 minutes
Total Time:
200 minutes


  • 4 medium yellow beets, peeled and thinly sliced
  • 1 cup water
  • 1 cup Hy-Vee white distilled vinegar
  • 1 tbsp Hy-Vee granulated sugar
  • 2 tsp tsp. pickling spice
  • 1 tbsp tbsp. coriander seeds
  • 3 cinnamon sticks
  • 7 fresh basil leaves
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Fill a quart jar with sliced beets; set aside.
Combine water, vinegar, sugar, and pickling salt in a small saucepan. Add coriander seeds, cinnamon sticks, and fresh basil leaves. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine and spices over beets in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator for up to 2 weeks.

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