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. 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