Step 1: Prepare the Beets
Wash the beets thoroughly under cold water to remove any dirt.
Trim the leafy tops, leaving about 1 inch of stem attached. Leave the root ends intact to help prevent the beets from bleeding during cooking.
Step 2: Cook the Beets
Place the beets in a large pot or Dutch oven.
Cover completely with water.
Bring to a boil over high heat.
Reduce the heat, cover, and simmer for 25–30 minutes, or until the beets are fork-tender.
Larger beets may require an additional 10–15 minutes.
Step 3: Cool and Peel
Drain the cooked beets and allow them to cool until they are easy to handle.
Rub the skins off with your hands or a paper towel.
Slice the beets into rounds, wedges, or cubes, depending on your preference.
Place them in a large bowl or clean glass jars.
Step 4: Make the Pickling Brine
In a small saucepan, combine:
- White vinegar
- Sugar
- Whole cloves
- Whole allspice
- Salt
If using, add the cinnamon stick and bay leaves.
Bring the mixture to a boil.
Reduce the heat and simmer for 5 minutes, stirring until the sugar has dissolved completely.
Step 5: Pickle the Beets
Pour the hot pickling brine over the sliced beets, ensuring they are completely covered.
Allow the beets to cool to room temperature.
Cover and refrigerate for at least 1 hour.
For the best flavor, refrigerate overnight.
Step 6: Serve
Remove the cloves, allspice, cinnamon stick, and bay leaves if desired.
Serve chilled as a side dish or enjoy with:
- Grilled meats
- Roasted chicken
- Sandwiches
- Green salads
- Cheese boards
Tips for Perfect Pickled Beets
- Choose beets that are similar in size so they cook evenly.
- For a richer flavor, let the beets marinate for 24 hours before serving.
- Store the beets in glass containers to help preserve their flavor and color.
- Add sliced onions to the jars for extra sweetness and flavor.
Storage
- Refrigerator: Store in an airtight glass container for up to 2 weeks.
- Keep the beets submerged in the pickling liquid for the best freshness.
Note: This recipe is intended for refrigerator pickled beets. It is not a shelf-stable canning recipe.