These easy refrigerator pickled beets are sweet, tangy, and gently spiced with cloves and allspice. They make a colorful side dish that can be prepared ahead.
Easy Refrigerator Pickled Beets
Tender sliced beets chilled in a sweet-and-tangy vinegar brine scented with whole cloves and allspice.
Servings 8 servings
Ingredients
- 8 medium fresh beets
- 1 cup vinegar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons whole cloves
- 1 1/2 teaspoons whole allspice
- 1/2 teaspoon salt
Instructions
- Scrub the beets and trim the tops, leaving about 1 inch of stem. Place them in a Dutch oven and add enough water to cover.
- Bring to a boil, reduce the heat, cover, and simmer for 25–30 minutes, until the beets are tender.
- Drain and cool the beets until easy to handle. Peel and slice them, then place the slices in a heat-safe bowl.
- Combine the vinegar, sugar, cloves, allspice, and salt in a small saucepan. Bring to a boil and boil for 5 minutes.
- Pour the hot brine over the sliced beets. Cool slightly, cover, and refrigerate for at least 1 hour.
- Drain before serving. Store refrigerated.
Refrigerator Pickle Note
This is a refrigerator recipe, not a shelf-stable canning method. Keep the beets chilled and use clean utensils when serving.