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Pickled Beets

These beets can be used as a pickle or dress them up as a salad. Add cut-up fruit such as oranges, apples, pears, add feta cheese, and an oil mixed with the juice.

Irene is not only talented with her canning but has a business, Irene's Encaustic and Mixed Media Art. You can see more of her art on Facebook and at

Irene’s Swiss Pickled Beets  

  • 1/4 litre water 

  • 8 dl red wine vinegar (800ml) 

  • 7 dl red wine (700ml) 

  • 300g sugar 

  • 1-2  whole cloves 

  • 1  bay leaf 

  • 1 tsp salt  

Bring all the ingredients to a boil. Cook beets with skins on until tender, remove skins and cut the beets into pieces or grate them. Fill jars with hot beets; pour hot liquid over beets to within ½ inch ( 1 cm) of the rim. Put in a hot water bath for about 20-30min.  

Makes about 12-500ml jars

Submitted by Irene Gut, Nor'Pioneer WI, Peace River District of BCWI

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