Pickled Beets

by Lucas Endres of Public Parking Bar

Spring 2026 Issue

Prep time: 10 Minutes

Cook time: -

Serves: 2

Photo by Sunny Frantz

For Lucas Endres of Public Parking Bar in Madison, this pickled beet recipe is the first step in crafting his Pickled Beet Gin Martini.

Ingredients

1 beet, peeled and cut into 1-inch cubes

¼ red onion, thinly sliced

¼ cup olive oil

2 tablespoons sugar

2 teaspoons dry mustard

1 teaspoon salt

1 bay leaf

1 cup rice wine vinegar

Combine the beets, onion, olive oil, sugar, dry mustard, salt and bay leaf in a small bowl or mason jar.

Heat the vinegar in a small pot over medium-high heat until it reaches 180 degrees, then dump the vinegar over the beet mixture.

Allow the beets to sit uncovered for a minimum of 30 minutes. For a bolder flavor, store mixture in a mason jar in your fridge for up to 24 hours.

How was it?