Orange Pickled Beets

A bit of orange peel and Szechwan peppercorns take this pickled beets recipe a level above the usual pickled beets.

Orange Pickled Beets
Photo: Carson Downing
Hands On Time:
45 mins
Total Time:
2 hrs 35 mins
6 pints


  • 2 ½ cup distilled white vinegar

  • 2 cup water

  • ½ cup sugar

  • 2 tablespoon kosher salt

  • 3 4 1/2-inch strips orange zest

  • 2 tablespoon Szechwan peppercorns

  • 10 cup sliced cooked beets*


  1. In a 3-quart saucepan combine vinegar, 2 cups water, the sugar, 2 Tbsp. kosher salt, and the orange zest. Bring to boiling. Boil, uncovered, one minute. Reduce heat to low; cover and let steep 10 minutes. Discard orange zest; keep brine hot. Place 1 teaspoon Szechwan peppercorns in a hot, clean canning jar. Pack with beets, leaving 1/2-inch headspace. Pour hot brine over beet slices, maintaining 1/2-inch headspace. Add lid and screw band. Repeat for a total of six jars. Place jars in a water-bath canner. Process 30 minutes, beginning timing when water returns to a boil. Let jars cool on wire racks at least 4 hours. Makes 6 pints.


For 10 cups cooked beets, start with 5 pounds beets. Trim and peel. In a 6-quart pot place beets and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until tender. Drain, cool, and slice 1/4-inch thick.

Nutrition Facts (per serving)

23 Calories
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 23
% Daily Value *
Sodium 60mg 3%
Total Carbohydrate 5g 2%
Total Sugars 4g
Protein 1g
Vitamin C 1.7mg 9%
Calcium 8mg 1%
Iron 0.4mg 2%
Potassium 144mg 3%
Folate, total 37.8mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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