Grandma’s Small-Batch Pickled Beets
Tender roasted red beets pickled in spiced clove and cider vinegar brine.
Old-fashioned spiced pickled beets! Sweet, tangy, tender roasted beet slices preserved in spiced clove and cinnamon apple cider vinegar brine.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
12
servings
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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
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.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.