There is an old-world charm to a mason jar filled with glistening, ruby-red pickled beets sitting on the pantry shelf. With their jewel-like crimson color and intoxicating sweet-tangy aroma, pickled beets are one of the most versatile and gratifying pantry staples you can preserve. Tossed into crisp winter salads with creamy goat cheese, paired with sharp farmhouse cheddar, or served alongside roasted meats, they bring instant brightness to the table.
You do not need massive water-bath canning cauldrons or complicated pressure cookers to enjoy homemade pickled beets. This small-batch refrigerator method takes just two bunches of fresh market beets, slow-roasts them to concentrate their natural sugars, and steeps the tender sliced roots in an amber brine infused with apple cider vinegar, whole cloves, allspice, and a touch of cinnamon.
Why Roasting Beets Trumps Boiling
Traditional canning recipes often instruct cooks to boil whole beets in a pot of water for an hour. Unfortunately, boiling leaches precious red betalain pigments, vitamins, and natural sweetness out of the vegetable and into the boiling water.
Instead, roasting the beets tightly wrapped in foil packets concentrates their natural sugars through gentle dry caramelization. When you unwrap the roasted beets, the skins slip away effortlessly under a running faucet, leaving behind dense, velvety ruby globes ready to drink in the hot spiced pickling brine.
Small-Batch Pickled Red Beets with Cloves
Ingredients
14 itemsFor the Roasted Beets
For the Spiced Pickling Brine
Instructions
8 steps-
01
Roast the Beets: Preheat your oven to 400°F (200°C). Scrub the beets clean under cold water to remove garden soil. Place beets on a large sheet of heavy-duty aluminum foil. Drizzle lightly with olive oil and a pinch of salt. Fold the foil over and crimp the edges tightly to create a sealed steam packet. Place on a baking sheet. Roast for 45 to 55 minutes, until beets are easily pierced with the tip of a paring knife.
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02
Slip the Skins: Remove the packet from the oven and let cool for 10 minutes until comfortable to handle. Under cold running tap water (or using a paper towel), gently rub the skins with your thumbs; the papery skins will slip right off cleanly. Trim away the root tip and top stem. Slice the peeled beets into 1/4-inch thick rounds or bite-sized wedges.
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03
Pack the Jars: Wash two 16-oz (pint) glass mason jars and their lids in hot soapy water and dry thoroughly. Divide the sliced red onions and half a bay leaf between the two jars. Pack the sliced roasted beets snugly into the jars, leaving 1/2 inch of headspace at the top.
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04
Simmer the Brine: In a small non-reactive stainless steel saucepan, combine apple cider vinegar, water, sugar, salt, whole cloves, allspice berries, mustard seeds, peppercorns, and the cinnamon stick. Bring to a rolling boil over medium-high heat, stirring until the sugar and salt have completely dissolved. Reduce heat and simmer gently for 3 minutes to infuse the spices.
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05
Fill and Seal: Carefully pour the boiling hot brine (along with the whole spices) directly over the packed beets in the jars, ensuring all beets are completely submerged under liquid. Tap the jars gently on a folded kitchen towel to dislodge any trapped air bubbles. Wipe the rims clean with a damp paper towel and screw the lids on securely.
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06
Cure in the Refrigerator: Let the jars cool on the counter at room temperature for 1 hour. Transfer to the refrigerator. Allow the beets to pickle undisturbed for at least 24 to 48 hours before opening so the flavors can penetrate deeply into the roots.
Chef’s Notes
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07
Wear Gloves: Beet juice stains fingers and wooden cutting boards easily. Wear rubber kitchen gloves or rub your hands with a drop of olive oil before peeling to prevent pink staining.
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08
Flavor Evolution: Pickled beets improve noticeably with age. After one week in the refrigerator, the cloves, cinnamon, and cider vinegar harmonize into an extraordinary depth of flavor.
Frequently Asked Questions
How long do refrigerator pickled beets keep?
Because of the high acidity of the 5% cider vinegar brine, these pickled beets will keep fresh, crisp, and delicious in the refrigerator for up to 3 months.
Can I use golden beets instead?
Yes! Golden beets pickle beautifully and will not stain your cutting boards. Their flavor is slightly milder and earthier than red beets.
Serving Suggestions
Toss pickled beet slices with fresh baby arugula, crumbled goat cheese, and toasted walnuts for an effortless gourmet salad, or dice finely to make an old-fashioned beet relish for roasted meats.
