counter create hit

Healthy picked beets

Pickled Beet Recipe


  • 8 medium fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1-1/2 teaspoons whole cloves
  • 1-1/2 teaspoons whole allspice
  • 1/2 teaspoon salt


  1. Prepare Beets: Scrub beets and trim tops to 1 inch. Place them in a Dutch oven and add enough water to cover them. Bring to a boil, then reduce heat and simmer, covered, for 25-30 minutes or until tender.
  2. Cool and Peel: Remove the beets from the water and allow them to cool. Peel the beets and slice them. Place the sliced beets in a bowl and set aside.
  3. Prepare Pickling Liquid: In a small saucepan, combine vinegar, sugar, cloves, allspice, and salt. Bring the mixture to a boil and let it boil for 5 minutes.
  4. Pickling: Pour the hot pickling liquid over the sliced beets.
  5. Chill and Serve: Refrigerate the pickled beets for at least 1 hour before serving. Drain any excess liquid before serving.


  • Use gloves when handling beets to avoid staining your hands.
  • Adjust the sweetness and tanginess of the pickling liquid according to your taste preference.
  • You can add other spices like cinnamon sticks or bay leaves for additional flavor.


Q: How long can I store pickled beets?
A: Pickled beets can be stored in the refrigerator for up to 1 month in an airtight container.

Q: Can I use canned beets instead of fresh ones?
A: Yes, you can use canned beets if fresh ones are not available. Just make sure to drain them well before pickling.

Q: Can I reduce the sugar in the pickling liquid?
A: Yes, you can adjust the amount of sugar according to your preference. However, keep in mind that it may affect the overall flavor balance of the pickled beets.

See also  A Sweet Symphony of Tropical Bliss and Crunchy Elegance

Q: Can I reuse the pickling liquid?
A: It’s not recommended to reuse the pickling liquid as it may lose its flavor potency and the acidity level necessary for preservation. It’s best to make a fresh batch for each pickling session.