Slow Cooker Pickled Beets


Here's how to pickle beets in the most hands-off way possible. This slow cooker recipe is endlessly versatile. Try the pickled beets recipe atop a salad, on crostini with goat cheese, or blended into hummus.

Slow Cooker Pickled Beets
Photo: Karla Conrad
Prep Time:
20 mins
Slow Cook Time:
6 hrs 30 mins
Total Time:
6 hrs 50 mins
3 1/2 cups


  • 2 tablespoon pickling spice

  • 2 ½ pound beets, trimmed, peeled,* and sliced 1/4 inch thick

  • 1 ½ cup light-color corn syrup

  • 1 cup orange juice

  • ½ cup white vinegar

  • 2 teaspoon coarse sea salt


  1. For a spice bag, place pickling spice on a double-thick, 6-inch square of 100% cotton cheesecloth. Bring up corners; tie closed with 100% cotton string.

  2. Place beets in a 3 1/2- or 4-quart slow cooker; add spice bag. Stir in the remaining ingredients.

  3. Cover and cook on low for 6 1/2 to 7 hours or on high for 3 1/4 to 3 1/2 hours. Remove and discard spice bag.

  4. Serve pickled beets warm as a side dish or chilled in a salad. Store in cooking liquid, covered, in the refrigerator up to 2 weeks.


To peel beets easily, use a vegetable peeler and peel the beets under slow running water. The water prevents the beets from staining your fingertips.

To Serve in a Salad:

For dressing, in a small saucepan stir together 1 cup of the beet cooking liquid and 1 tablespoon all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Cover and chill until ready to serve (up to 2 weeks). Nutrition analysis per serving: 33 calories, 0 g protein, 9 g carbohydrate, 0 g total fat, 0 g sat. fat), 0 g fiber, 8 g total sugar, 0% Vitamin A, 4% Vitamin C, 96 mg sodium, 0 %calcium, 0% ironFor croutons, preheat oven to 350°F. Cut 4 slices good-quality bread into bite-size pieces (you should have 1 3/4 to 2 cups pieces). In a medium bowl stir together 2 tablespoons olive oil; 1/4 teaspoon garlic salt; 1/4 teaspoon dried thyme, crushed; and 1/4 teaspoon dried oregano, crushed. Add bread pieces; toss to coat. Transfer to a shallow baking pan and bake 10 minutes or until toasted, stirring once. Nutrition analysis per serving: 59 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (1 g sat. fat), 0 mg cholesterol, 0 g fiber, 0 g total sugar, 0% Vitamin A. 0% Vitamin C, 95 mg sodium, 1% calcium, 2% ironTo serve, arrange 6 cups mixed salad greens on a large serving platter. Top with 2 cups Pickled Beets and 1 cup sliced pear. Sprinkle with 1 recipe croutons and 1/2 cup shredded Manchego cheese (2 ounces); drizzle with 1/2 cup dressing. Pass the remaining dressing. Makes 4 servings.Nutrition analysis per serving: 266 calories, 4 g protein, 50 g carbohydrate, 7 g total fat (3 g sat. fat), 3 g fiber, 40 g total sugar, 10% Vitamin A, 27% Vitamin C, 608 mg sodium, 11% calcium, 6% iron

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

247 Calories
63g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 247
% Daily Value *
Sodium 700mg 30%
Total Carbohydrate 63g 23%
Total Sugars 60g
Protein 2g
Vitamin C 20.2mg 101%
Calcium 29mg 2%
Iron 0.9mg 5%
Potassium 372mg 8%
Folate, total 112.8mcg
Vitamin B-6 0.1mg

*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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