Vegetables Root Vegetables Beet Spiced Pickled Beets Be the first to rate & review! Pickled beets spiced with cinnamon, bay leaves, allspice and cloves are the perfect cocktail snack. Slideshow: More Bar Snack Recipes By Martha Wiggins Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 2 hrs Yield: 6 cups Ingredients 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 Directions 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. 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. Rate it Print