Pickled beets spiced with cinnamon, bay leaves, allspice and cloves are the perfect cocktail snack. Slideshow: More Bar Snack Recipes 

Martha Wiggins
December 2015

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© John Kernick

Recipe Summary

active:
30 mins
total:
2 hrs
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.