Old-Fashioned Pickled Beets
A classic sweet-and-tangy refrigerator pickle—tender beets in a simple vinegar, sugar, and spice brine.
Ingredients
- 2 lb fresh beets
- 1 cup white vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 tsp salt
- ½ tsp whole cloves
- ½ tsp whole allspice
- 1 small cinnamon stick
- ½ small onion, thinly sliced (optional)
Method
- Cook the beets: Trim the beets, leaving a little stem attached. Boil or steam until fork-tender, about 30–45 minutes depending on size. Cool, peel, and slice.
- Make the brine: Combine vinegar, water, sugar, salt, cloves, allspice, and cinnamon in a saucepan. Bring to a simmer, stirring until the sugar dissolves.
- Combine: Pack the sliced beets (and onion, if using) into a clean glass jar or container. Pour the hot brine over them, making sure the beets are submerged.
- Chill: Cool to room temperature, cover, and refrigerate for at least 24 hours. They taste even better after 2–3 days.
- Serve: Enjoy chilled as a side dish, with sandwiches, salads, or alongside roasted meats.
Storage: Keep refrigerated and use within about 2–3 weeks. This is a refrigerator-pickle recipe, not a shelf-stable canning recipe.