Perfect Pickled Beets
- PREP 30min
- COOK 45min
- TOTAL 1hrs 15min
Pickling beets is simple, and our recipe results in amazingly delicious, tangy, and slightly sweet beets. These work wonders in sandwiches, salads, or as a stand-alone side dish. Use any variety or color of beet for this recipe.
You Will Need
4 medium beets
1 ½ tablespoons olive oil, for roasting
A quarter of an onion, sliced ¼-inch thick
4 tablespoons granulated sugar (50g)
1 ¼ cups apple cider vinegar (295ml)
½ teaspoon fine sea salt
1 whole clove
1 allspice berry, see notes
Directions
- Roast Beets
1Preheat the oven to 375°F (190°C). Set aside a large baking sheet.
2Prepare the beets by removing the tops and roots, and then place them on a large sheet of aluminum foil or parchment paper. Drizzle olive oil over them, ensuring they are well coated, and fold up the foil or paper to create a sealed packet.
3Place the packet on the baking sheet and roast in the oven until they are easily pierced with a fork, 45 to 55 minutes. Allow the beets to cool in the packet at room temperature or, better yet, refrigerate until cold.
- Pickle the Beets
1Peel the beets and slice them into ¼-inch thick pieces. If needed, use a vegetable peeler to help with the peeling. Pack the sliced beets tightly into a clean jar and add the sliced onions.
2Heat the vinegar, sugar, salt, clove, and allspice berry in a small saucepan over medium-high heat until simmering and the sugar dissolves.
3Pour the hot liquid over the onions and beets, leaving a ⅛-inch gap between the pickle brine and the top of the jar. Place the lid on the jar and tighten it until finger-tight. Let cool to room temperature.
4Once cooled, fully tighten the lid and store the jar in the refrigerator. Initially, place the jar upside down in a bowl and flip it right-side up after a day or two. Enjoy pickled beets as early as the next day. As long as the brine covers the beets and onions, they will last in the fridge for up to a month.
Adam and Joanne's Tips
- Allspice berries taste like a combination of cloves, cinnamon, and nutmeg. We found whole allspice berries less common in the grocery spice aisle, but Chef Richard recommends buying a “pickling spice blend” instead. McCormick “Mixed Pickling Spice” contains allspice berries, which we pick out of the jar and use in this recipe.
- The nutrition facts provided below are estimates.