Description
Sweet, tangy, crisp pickled beets made with a simple spiced vinegar brine—health‑rich, colourful, and perfect as a snack, vibrant side dish, or salad topper.
Ingredients
- 6 cups water
- 2 bay leaves
- 8 beets (fresh, with skins on)
- 2 cups white vinegar
- 1 cup sugar
- 1 teaspoon kosher salt
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 2 cloves garlic (whole)
Instructions
- Place the water, bay leaves and beets in a medium pot. Bring to a gentle simmer and cook for about 20 minutes until the beets are just tender.
- Remove the beets from the pot, allow them to cool completely, then peel and slice into ¼‑inch thick rounds.
- In a heat‑safe container (jar or lidded dish) place the sliced beets.
- In the same pot, combine the vinegar, sugar, kosher salt, whole cloves, whole allspice and whole garlic cloves. Bring the brine to a simmer and stir until the sugar dissolves.
- Pour the hot brine over the sliced beets, making sure they are fully submerged. Seal the container.
- Refrigerate overnight (or at least 8 hours) so the flavours meld and the beets fully pickle before serving.
Notes
- Add sliced onions or carrots into the jar for extra colour and flavour.
- For a more savoury version, reduce the sugar and add peppercorns.
- Use apple‑cider vinegar instead of white vinegar for a softer, fruitier tang.
- Add a pinch of cinnamon or a few mustard seeds to the brine for a warmer spiced flavour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish/Preserve
- Method: Boiling & Pickling
- Cuisine: American (Homemade Pickles)
Nutrition
- Serving Size: ½ cup
- Calories: ≈ 55 kcal
- Sugar: ≈ 9 g
- Fat: 0 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 14 g
- Fiber: < 1 g
- Protein: 0 g
- Cholesterol: 0 mg
