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. Transform these earthy beets into delicious and tender slices of utter bliss with just 5 ingredients.
Place the beets in a 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 a 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.
Notes
Use plastic gloves and an apron when handling the beets. The juice stains cannot easily be washed from your skin or clothes especially once they have dried out.
Beets come in different types and colors. I would suggest not mixing them together in a jar as the red beet juice will affect the color of the other beets.
Make sure that all the beets are covered in the brine solution when transferred to a jar. This will keep it as safe from bacteria build-up as possible.
You can experiment with different flavor profiles by adding other ingredients. For example, add some sliced onions and/or red pepper flakes to give it a bit of heat!