Small-Batch Pickled Beets


A modest beet harvest from my spring garden inspired this easy refrigerator pickle recipe.

The whole batch fits nicely into a quart-size jar.



  • 1 lb. beets, trimmed
  • 1 C. apple cider vinegar
  • 1/2 C. water
  • 1/3 C. sugar
  • 10 cloves



Step 1

Place beets in large saucepan and add enough cold water to cover.

Step 2

Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender.

Step 3

Strain beets in colander and rinse with cold water until cool enough to handle.

Step 4

Peel beets. Slice into 1/4" rounds. Place beets into a quart-size mason jar or bowl.

Step 5

In large saucepan, (Just use the same one! No need to wash in between.) combine vinegar, water, sugar and cloves.

Step 6

Heat over medium until mixture starts to boil.

Step 7

Remove from heat and pour vinegar mixture over beets.

Step 8

Let beets sit until they are room temperature and refrigerate overnight. Enjoy!

Step 9

Pickled beets should keep in the fridge for about a week.

Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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