Prep time: 20 mins | Cook time: 30–40 mins | Servings: 4 pints
Ingredients
3 lbs medium red beets (washed, stems trimmed to 1 inch)
2 cups granulated sugar
2 cups white vinegar (or apple cider vinegar)
2 cups water
1 tsp salt
1 tsp whole cloves
1 stick cinnamon
1 tsp whole allspice berries
Instructions
1. Cook the Beets: Place cleaned beets in a large pot, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 30 to 40 minutes, or until fork-tender. Drain and let cool enough to handle.
2. Peel & Slice: Slip off the skins using your hands or a paper towel (they should slide off easily). Slice the beets into 1/4-inch rounds or small wedges.
3. Make the Pickling Liquid: In a medium saucepan, combine the vinegar, water, sugar, salt, cloves, cinnamon, and allspice. Bring to a boil over medium heat, stirring to dissolve the sugar, then lower heat and simmer for 5 minutes.
4. Combine: Add the sliced beets into the simmering brine and heat through for about 5 minutes.
5. Jar & Store: Pack the warm beet slices into clean mason jars and pour the hot brine over them, leaving 1/2 inch of headspace. Wipe rims, seal with lids, and store in the refrigerator (or process in a hot water bath canner for 30 minutes for shelf stability). Let sit for at least 24 hours before eating for best flavor.