Vintage Pickled Beet Recipe
Not all pickles are cucumbers. All sorts of veggies can be pickled, and no vegetable is prettier or healthier than the beet. It’s really the only way I’ve actually eaten beets, come to think of it, and even though I’m sure there are healthier ways to enjoy them, even with the added sugar most pickling recipes call for, they are still a power house of nutrients, packed with antioxidants, promoting heart health, and loaded with all sorts of great stuff like vitamin c, potassium, magnesium, and even calcium.
I’ve never made my own pickled beets, so I was super excited to try when I found this recipe in this vintage 1950 community cookbook from The Ladies Society Congressional Church in Springfield, South Dakota. They are easy to make, and now I’ve got a healthy and lovely snack that will keep in my fridge for any occasion.
The first step to making them is prepping the beets. They can be pretty dirty, so wash them well, then chop off the leaves and root ends.
Don’t throw away the leaves, though. A lot of people don’t realize beet greens are not only edible, but delicious, packed with a lot of the same nutrients as the roots. At the end, I’ll show you a salad that is a great way of enjoying them, so stick around for that.
Drop the beets in a pot of water, and bring to a boil, simmering until they are fork tender. Depending on the size, they can take 20-40 minutes, so start checking after 20, but be patient. As they start getting close, you’ll want to prepare an ice bath. Shocking them in ice water immediately after they come out of the boiling water will encourage the skins to peel right off. No need for a peeler or knife, they just slough off with a light rub.
The results are beautifully smooth, cooked beets with as little waste as possible. Now, slice the beets however you would prefer. I’m cutting mine into thick, rustic slices, but you can half them, slice them thin, or even leave them whole. Totally up to you.
Now it’s time to boil them in the picking solution, so add them to a large pot that’s safe to boil acidic solutions in, like enameled cast iron. I posted a video earlier about why it’s important to use the right kind of pot to boil vinegar, so be sure to check it out if you’re curious.
Add sugar and vinegar, then whole allspice, cloves, and a cinnamon stick. The recipe says to put the spices in a small spice sack, but I left mine free in the solution. It will work great either way. Finish with a lemon, sliced thin, and even though the recipe didn’t call for it, I added a half teaspoon salt. Top that off with water, and bring it to a boil, simmering for 15 minutes.
Transfer the hot beets to a sterilized jar and top it off with enough liquid to cover the beets, then seal it up, and let it cool to room temperature before transferring it to the fridge.
All done! The beets are ready to enjoy almost right away, but they just get better as they marinate, so it’s best to wait at least one day.
My favorite way to enjoy them is in a salad made from the beet greens we cut off earlier. I store the greens in water so they stayed fresh, then shred them, top it with fresh nectarines and the pickled beets, then I sprinkle it with feta or goat cheese, and a handful of pumpkin seeds. A simple vinaigrette is the perfect dressing. I chose balsamic vinaigrette this time, but feel free to use your favorite.
It’s a delicious way to use up those healthy greens, and enjoy your pickled beets in a fresh, pure, and simple way. I’m so grateful Mrs. Hawkey shared her recipe in her communities cookbook so I can appreciate it almost 75 years later. I hope you enjoy it enough that it encourages you to save more of these vintage spiral bound community cookbooks, and cook more old recipes.
KITCHENWARE USED IN THIS RECIPE
VINTAGE PYREX
Amish Butterprint from the 1950’s
Other Recipes in this Series
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Fried Pickle Recipe
The most craveable snack there is.
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Vintage Pickled Watermelon Rind
Sweet, salty, tangy deliciousness! Watermelon Rind Pickles are my new favorite pickle! Love that it uses up what would otherwise go to waste, and in such a fun, delicious way.
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Vintage Bread and Butter Pickle Recipe
The ultimate sandwich pickle packed with sweet, salty, tangy deliciousness.
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Vintage Sweet Dill Pickle Recipe
Irresistibly zesty, perfectly crunchy, and with a touch of sweetness. These Sweet Dill Pickles will make your mouth water!
