The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Pickled Beets Tips
What goes well with pickled beets?
Once you learn how to pickle beets, you can use them in lots of ways. Serve them on their own as a cold side dish or use them in this delicious beets and greens salad. Pickled beets are also a great addition to a charcuterie board and—paired with hard-boiled eggs—they're an easy healthy lunch or appetizer.
How long do pickled beets last?
Pickled beets last up to 3 months in the refrigerator. (Just be sure to follow these pickling safety tips.) If you're looking to repurpose some leftover brine, check out these creative ways to reuse pickling juices.
Are pickled beets good for you?
With zero fat, lots of vitamins and only 71 calories per cup, pickled beets check all the boxes in a healthy diet. But if you’re prone to kidney stones or gout, take note: Beets are also high in oxalates, which can contribute to these ailments. (Learn more about the health benefits and risks of beets.)
What kind of beets should you use to make pickled beets?
For that signature red beet color, we like to use traditional red table beets. If you want to do a fun spin, golden beets or the spiral Chioggia beets are great options too. Here are some fun and easy ways to incorporate beets into your next meal.
How can you make pickled beets your own?
You can change the pickling solution to include different vinegars and seasonings. Cider vinegar and rice wine vinegar provide the perfect amount of acidity. Consider a brine such as the one in these sweet and sour zucchini pickles as a flavor profile for your pickled beets.
—Catherine Ward, Taste of Home Prep Kitchen Manager and Ellie Crowley, Taste of Home Culinary Assistant