Homemade pickled beets put those tinny red slices to shame.  Golden beets are particularly great because while they retain their color, they don’t bleed onto other ingredients.  Enjoy the texture of these beets in a salad or on a charcuterie tray… if you don’t eat them all before they get there!  


Yield: 6-8 cups  

Time: 4 hours 

Active time: 45 minutes 



4 ea Golden Beets, medium size 

2 C apple cider vinegar 

2 tablespoons salt 

1 cinnamon stick 

2 tablespoons This Little Goat Went to Hong Kong  


Cook beets in a large pot until fork tender, about 20-30 minutes.  Remove skin using a clean kitchen towel.  Slice into ¼” slices and place into a 2 quart container (or 2 1-quart mason jars).   

Add 2 cups water, vinegar, salt, cinnamon stick, and Marinade to a medium pot and bring to a boil.  Pour hot pickling liquid over beets and allow to come to room temperature.  Cover and store in the fridge for up to 2 weeks.