White Fence Farm Pickled Beets (Copy Cat Recipe)
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Jump to RecipeThese copycat White Fence Farm pickled beets are exactly how I remember them from the restaurant: bright, fresh, and flavorful! This simple homemade recipe is easy to make, and is so delicious.
Serve with fried chicken, creamy kidney bean salad, oil and vinegar coleslaw, and enjoy with the people you love.
These White Fence Farm pickled beets are my latest adaptation of my favorite White Fence Farm classic recipes.
I’ve already tackled copycat recipes for their Creamy Kidney Bean Salad and Coleslaw Recipes… and I had to do the pickled beets next (I know, I know, corn fritters are coming too)!
White Fence Farm is known for their fried chicken, but a major draw is their unlimited “relishes” which come out before the meal. They made delicious fried corn fritters, coleslaw, pickled beets, cottage cheese, and kidney bean salad. Just to note: the following recipe is my adaptation, it did not come from the restaurant. But I would 100% recommend a trip to White Fence Farm if you are in the Chicago area! It’s a real gem.
These White Fence Farm Pickled Beets Are:
- Bright
- Favorful
- Fresh
- Crunchy
- Loaded with Flavor
- Sweet
- Tangy
- Vegan, Gluten Free, and Take about 5 Mintues to Prepare!
White Fence Farm in Romeoville, Illinois is one of my favorite restaurants of all time – and it has been since I was a kid! My whole family would go for special events, birthdays, graduations, etc. and the quality of their food only seems to get better with time. Each dish is served with relishes: creamy kidney bean salad, piping hot corn fritters, cottage cheese, pickled beets, and a delicious homemade coleslaw.
These ‘relishes’ are served before the meal comes out, and are (amazingly!) unlimited. I have memories of my dad sitting at the table, and joking to the server to “keep ’em coming.” We go for the chicken, but really the relishes make the meal. Note: This isn’t White Fence Farm’s official recipe, its just my adaptation!
Ingredients You’ll Need
- Canned Beets: I used canned beets and trust me, they were perfect! You can absolutely cook/steam, peel, and slice your own for this recipe… but I was happy with how canned turned out so I’m sticking to it!
- Onion: I thinly sliced red onion for this recipe, but you can use a white or yellow.
- White Vinegar: gives the dressing a crisp and bright flavor! I’m pretty sure they use regular ol’ white vinegar at the restaurant, and it tasted perfect.
- Sugar: I used white cane sugar for this recipe, but you can use a natural sweetener too. Raw honey would be great (as a beekeeper, I 100% approve!), as would maple syrup or agave.
- Olive Oil
- Ground Pepper: I use tellicherry peppercorns, freshly ground. These have a bolder flavor than pre-ground pepper which I enjoy in these beets!
- Salt: I use a pink Himalayan sea salt.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
How to Make This Recipe
- Drain canned beets and place them in a large quart sized mason jar or medium bowl.
- Add the onion, vinegar, sugar, olive oil, black pepper, and enough water to cover beets (I found that 1/2 cup was enough for my quart mason jar).
- Allow beets to sit for at least 30 minutes before eating, but preferably overnight.
And I would be remiss to mention that if you are ever in the Chicagoland area, a visit to White Fence Farm is a MUST! I can try to recreate the recipes all day long, but nothing compares to the real dining experience. Check out the antique cars in the lobby, feed the goats out back, and get yourself the best fried chicken in Chicago!
Recipe Notes
This recipe calls for canned beets, but if you make homemade steamed or cooked beets, then add about 3 cups of sliced beets + 1/4 teaspoon salt to this recipe instead of canned.
Recipe FAQs
This is a quick pickle recipe which lasts for up to 2 weeks when stored in the refrigerator in an airtight container (like a mason jar).
For the best flavor, let the beets pickle for at least 24 hours in the refrigerator. The flavors will deepen over a few days, making them even more delicious.
Yes, you can reduce the amount of sugar or use a natural substitute like honey, maple syrup, or a sugar alternative like stevia. Keep in mind that changing the sweetener will alter the flavor slightly.
More Great Side Dish Ideas
- Sour Cream Cucumber Salad
- California Spaghetti Salad Recipe
- Old Fashioned 4 Bean Salad Recipe
- Sweet and Sour Red Cabbage Recipe
- Sweet Deli Macaroni Salad Recipe
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
White Fence Farm Pickled Beets (Copy Cat Recipe!)
Ingredients
- 2 14 ounce cans cooked beets drained*
- 1/2 cup sweet onion
- 2/3 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Black Pepper
- 1/2 cup water or more to cover beets
Instructions
- Drain canned beets and place them in a large quart sized mason jar or medium bowl.
- Add the onion, vinegar, sugar, olive oil, black pepper, and enough water to cover beets (I found that 1/2 cup was enough for my quart mason jar).
- Allow beets to sit for at least 30 minutes before eating, but preferably overnight.
Notes
Nutrition
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Hi I live right down the road from White Fence Farm! Have you tried to copycat the chicken? I love the side recipes
I crave any food from White Fence Farm. It truly is my favorite restaurant ever