Directions
- Prepare the Beets
Wash the beets thoroughly. Trim the tops and roots, then peel if desired. Slice or cut into wedges according to your preference. - Cook the Beets
Place the beets in a large pot of boiling water. Simmer for 25–30 minutes, or until tender when pierced with a fork. Drain and set aside. - Make the Pickling Liquid
In a saucepan, combine vinegar, water, sugar, salt, cloves, allspice, and cinnamon stick. Bring to a boil, stirring until the sugar dissolves completely. - Combine and Jar
Place the cooked beets into sterilized jars. Pour the hot pickling liquid over the beets, ensuring they are fully submerged. - Cool and Refrigerate
Allow the jars to cool to room temperature before sealing. Refrigerate for at least 24 hours to allow the flavors to meld.
Recipe Details
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6–8
Difficulty: Easy
Variations & Substitutions
- Add a few slices of fresh ginger for a zesty twist.
- Substitute apple cider vinegar for white vinegar for a slightly sweeter flavor.
- Include a few peppercorns for subtle heat.
- For a sugar-free version, use a natural sweetener like erythritol.
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