Spiced Pickled Beets

Pickled beets spiced with cinnamon, bay leaves, allspice and cloves are the perfect cocktail snack.

  • Active:
  • Total Time:
  • Servings: Makes 6 cups
  • Time(Other): plus overnight pickling

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  • 3 pounds medium beets
  • Kosher salt
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups sugar
  • 3 bay leaves
  • One 2-inch cinnamon stick
  • 2 teaspoons whole allspice berries
  • 2 teaspoons black peppercorns
  • 3/4 teaspoon whole cloves

How to make this recipe

  1. Preheat the oven to 375°. Put the beets in a large baking dish. Add 1 cup of water and a generous pinch of salt. Cover tightly with foil and bake for about 1 hour, until the beets are tender. Uncover and let cool. Peel the beets and cut them into 3/4-inch wedges. Transfer to a large heatproof bowl.

  2. In a medium saucepan, combine 1 1/2 cups of water with the vinegar, sugar, bay leaves, cinnamon stick, allspice, peppercorns, cloves and 2 teaspoons of salt. Bring to a boil over high heat, then simmer over moderately low heat until reduced to 3 cups, about 12 minutes. Pour the liquid over the beets and let cool; refrigerate overnight. Drain the following day, before serving.

Make Ahead

The drained pickled beets can be refrigerated for up to 5 days.

Contributed By Photo © John Kernick Published December 2015

1050679 recipes/spiced-pickled-beets 2015-11-12T21:01:48+00:00 Martha Wiggins winter|pickling|holiday-occasions|vegetarian|healthy|make-ahead december-2015 recipes,spiced-pickled-beets 1050679

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