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Tarragon Pickled Beets

Here is a small batch of pickled red beets that will be gone in a flash. If you choose to make enough to stock the pantry, they taste even better after a few weeks.

Tarragon Pickled beets


  • 3 large red beets
  • 3/4 cup white wine vinegar
  • 3/4 cup white wine
  • 3/4 cup water
  • 1/3 cup brown sugar
  • 1 tsp fresh chopped tarragon
  • 2 whole cloves
  • 1 bay leaf


Clean and trim beets. Cover with water in a large pot and bring to a boil. Reduce heat and simmer until beets are tender, about 45 minutes. Rinse and cool. Using a vegetable peeler or scrubber, remove the skin then cut the beets into 3/4” thick cubes. Pack chopped beets into 4-5 sterilized 250ml canning jars.

Add all other ingredients to a saucepan and bring to a boil, stirring regularly until sugar is dissolved. Simmer uncovered for 10-15 minutes or until you have the depth of flavour you like. Immediately pour hot pickling liquid over beets leaving 1/4” of headspace.

Seal jars and process in a boiling water canner for 20 minutes.



  1. Love the vibrant color! This is a great way to serve beets.I love the idea for holiday gifts and giveaways…How long will the canned beets be kept on storage by the way?
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  2. I have a friend who just loves beets! Her father, in part, used to farm beets. She might like this recipe. I’ll pass it along to her.

  3. These sound wonderful! I’m looking for a new pickled beet recipe so I will definitely be giving this a try :-)

  4. Great looking recipe! Thanks we will be trying it this fall when our next batch of beets are done!!


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