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Rosemary Pickled Beets


Makes 4 cups


2 lbs small beets

½ cup red wine vinegar

2 Tbs sugar

4 small rosemary sprigs

salt and pepper to taste


Cut off beet greens, leaving three inches of stem. Wash well.

Place beets in a medium saucepan, covering with cold water; bring to a boil.

Reduce heat, cover and simmer until tender, 40 to 50 minutes. Drain.

Rinse under cold water and slip off skins.

Slice or quarter beets.

In a small saucepan, combine remaining ingredients.

Bring to a boil. Pour over beets.

Chill for at least six hours before serving.

Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT


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