Easy Pickled Beets

These Easy Pickled Beets are a timeless favorite—bright, tangy, and naturally sweet. They’re delicious served alongside roasted meats, added to salads, or enjoyed straight from the jar. This simple recipe brings out the earthy sweetness of fresh beets with a warm hint of spice from cloves and allspice. Ready in under an hour, they’re a beautiful way to preserve the taste of summer and add a burst of color and flavor to any meal.

INGREDIENTS:

8 medium fresh beets
1 cup vinegar (white distilled or apple cider)*
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt

*White distilled vinegar is the traditional choice for pickled beets. It keeps the color bright and the flavor sharp and clean, giving that classic tangy pickle taste. Apple cider vinegar adds a mellow sweetness and fruitier undertone that pairs beautifully with the beets’ natural earthiness. The brine will be a little darker and slightly cloudier but still delicious.

METHOD:

Scrub the beets well, trimming the tops to about 1 inch. Place them in a large saucepan and add enough water to cover. Bring to a boil, then reduce heat and simmer, covered, for 25–30 minutes, or until tender when pierced with a knife.

Drain the beets and let them cool just enough to handle. Slip off the skins (they should peel easily) and slice into even, bite-sized rounds or wedges. Place in a heatproof bowl or jar.

In a small saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring to a boil and cook for 5 minutes to allow the flavors to infuse.

Pour the hot brine over the sliced beets, making sure they’re fully covered. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving.

Drain before serving, or spoon directly from the jar. These pickled beets will keep well in the refrigerator for up to 2 weeks.

SERVING SUGGESTIONS:

• Slice and serve alongside roasted chicken, pork, or beef.

• Add to green salads or grain bowls for a pop of color and flavor.

• Layer with goat cheese and arugula for a quick appetizer.

YIELD:  6-8 servings