Small-Batch Pickled Beets

These Small-Batch Pickled Beets are a delightful way to add a sweet and tangy flavor to your salads, sandwiches, or side dishes. An easy refrigerator wine-colored pickle that looks great in jars but would look absolutely gorgeous on your plates.


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

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

Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender. Strain beets in colander and rinse with cold water until cool enough to handle.

Peel beets. Slice into 1/4' rounds. Place beets into a quart-size mason jar or bowl. In large saucepan, (Just use the same one! No need to wash in between.) combine vinegar, water, sugar and cloves.

Heat over medium until mixture starts to boil. Remove from heat and pour vinegar mixture over beets.

Let beets sit until they are room temperature and refrigerate overnight. Enjoy! Pickled beets should keep in the fridge for about a week.