Wash the beets thoroughly and trim the tops, leaving a small amount of the stem.
Place them in a large pot and cover with water.
Bring to a boil, then reduce the heat and simmer for approximately 30–45 minutes, depending on their size.
They’re ready when a knife or fork slides easily into the center.
Step 2: Peel and Slice
Drain the beets and allow them to cool until they’re comfortable to handle.
Rub or peel away the skins.
Cut the beets into rounds or wedges, depending on your preference.
Step 3: Make the Pickling Brine
In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, allspice, and cinnamon stick if using.
Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
Reduce the heat and simmer for about 2 minutes.
Step 4: Fill the Jar
Place the sliced beets into a clean glass jar.
If using red onion, add some between the layers.
Pour the hot pickling liquid over the beets until they’re completely covered.
Leave a little space at the top of the jar.
Step 5: Cool
Allow the jar to cool uncovered until it reaches room temperature.
Then seal it with a clean lid and place it in the refrigerator.
Step 6: Let the Flavor Develop
For the best flavor, refrigerate the pickled beets for at least 24 hours before eating.
After several days, the beets will become even more flavorful and tangy.
Step 7: Serve
Enjoy the pickled beets chilled as a side dish, or add them to salads, sandwiches, burgers, or grain bowls.
Storage: Keep them refrigerated and use clean utensils when serving. For a simple refrigerator-pickle recipe like this, don’t store the jar at room temperature unless you’re following a tested canning recipe and proper canning procedure.
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