Grandma’s Small-Batch Pickled Beets
Tender roasted red beets pickled in spiced clove and cider vinegar brine.
In a nutshell: This authentic american grandma’s small-batch pickled beets comes together in just 65 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Old-fashioned spiced pickled beets! Sweet, tangy, tender roasted beet slices preserved in spiced clove and cinnamon apple cider vinegar brine.
Key Equipment
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Chef's Pro-Tips
- Use Kosher or Pickling Salt: Table salt contains anti-caking agents that make pickling brine cloudy. Pure pickling or kosher salt preserves crystalline clarity.
- Cool Brine Slightly for Crunch: For quick refrigerator pickles, let boiling brine cool for 5 minutes before pouring over vegetables to preserve crisp crunchiness.
Ingredients
12
servings
-
2 lbs fresh red beets, roasted and sliced
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1 cup apple cider vinegar
-
½ cup sugar
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1 cinnamon stick whole
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½ tsp whole cloves
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Step-by-Step Instructions
Roast Beets
Wrap beets in foil and roast at 400°F for 45 mins. Peel skin under cool water and slice.
Simmer Spiced Brine
Boil cider vinegar, water, sugar, cinnamon stick, and cloves for 5 mins.
Pour & Store
Pack beet slices into glass jars, cover with spiced brine, and chill 24 hours.
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View on AmazonFrequently Asked Questions
The recipe roasts them at 400°F for 45 minutes, which gives sweet, tender beets. You could boil them instead, but roasting concentrates their earthy sweetness.
Chill the packed jars for 24 hours so the beets absorb the spiced brine. They keep improving over the next few days.
Stored in sealed jars in the refrigerator, they'll keep for several weeks. These are refrigerator pickles, so keep them chilled.
You can pour the leftover spiced brine over a fresh batch of roasted beets once, but make a fresh brine after that for the best flavor.
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