classic pickled beets recipe

Prepare the beets:
Scrub the beets thoroughly and trim the tops to about 1 inch. Place them in a large pot or Dutch oven, then add water to cover.

Cook until tender:
Bring the water to a boil. Reduce heat, cover, and simmer for 25–30 minutes or until the beets are fork-tender.

Cool and slice:
Remove beets from the pot and let them cool slightly. Peel the skins off (they should slip off easily), then slice the beets into rounds. Place them in a bowl or jar.

Make the pickling brine:
In a small saucepan, combine the vinegar, sugar, cloves, allspice, and salt. Bring the mixture to a boil and let it boil for 5 minutes to infuse the flavors.

Pickle the beets:
Pour the hot brine over the sliced beets, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour before serving (longer for deeper flavor).

Serve or store:
Drain before serving if desired. These beets can be stored in the refrigerator for up to 2 weeks.

Tips & Variations

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