Classic Pickled Beets
These homemade pickled beets are sweet, tangy, and perfectly spiced with warm cloves and allspice. They’re an easy make-ahead side dish that pairs wonderfully with grilled meats, sandwiches, salads, or holiday dinners. After chilling, the beets become flavorful, tender, and delicious with every bite.
Ingredients
- 8 medium fresh beets
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1/2 teaspoon salt
- Water, for boiling
Instructions
- Wash the beets thoroughly and trim the tops, leaving about 1 inch of stem attached.
- Place the beets in a large pot or Dutch oven and add enough water to completely cover them.
- Bring the water to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25–30 minutes, or until the beets are fork-tender.
- Drain the beets and let them cool until they are easy to handle.
- Peel off the skins using your hands or a paper towel, then slice the beets into rounds or wedges. Place them in a large bowl or glass container.
- In a small saucepan, combine the vinegar, sugar, whole cloves, allspice, and salt.
- Bring the mixture to a boil and cook for 5 minutes, stirring occasionally until the sugar has dissolved.
- Carefully pour the hot pickling liquid over the sliced beets, making sure they are fully coated.
- Let the beets cool to room temperature, then cover and refrigerate for at least 1 hour. For the best flavor, chill overnight.
- Drain slightly before serving if desired, or serve with a little of the pickling liquid.
Recipe Tips
- Store pickled beets in an airtight container in the refrigerator for up to 2 weeks.
- For extra flavor, add a cinnamon stick or a few slices of onion to the pickling liquid.
- These beets taste even better after 24 hours, allowing the flavors to fully develop.
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour (or overnight)
Total Time: About 1 hour 50 minutes
Servings: 8