Condiment · Side Dish
Cinnamon and Clove Refrigerator Pickled Beets
Make a small batch, cool promptly and keep refrigerated for use within 3–4 days.
- Yield
- 6 side portions
- Cuisine
- Contemporary
Bring it to the table
Start with labeled vinegar
Use white vinegar labeled 5% acidity. Measure the vinegar and fresh water separately.
At the table
Serve chilled alongside a meal or drain a few slices for a salad.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1.75 lb small beets — about 2–2 1/2 inches across; tops trimmed to leave 1 inch of stem
- 1 cup white vinegar — labeled 5% acidity
- 1/2 cup fresh water — for the dressing
- 1/2 cup granulated sugar
- 3/8 tsp pickling salt
- 1/2 cinnamon stick
- 3 whole cloves
A few useful notes.
This is a refrigerator dish for prompt use, with no canning or room-temperature storage instructions.
Six side portions are a serving suggestion.
The cooking plan
How to make Cinnamon and Clove Refrigerator Pickled Beets.
Wash the beets. Cover with water and boil until tender, starting to check around 25 minutes. Drain and discard the cooking water. Cool enough to handle, remove skins and roots, and cut into 1/4-inch slices.
Combine the measured vinegar, fresh water, sugar and salt in a saucepan. Enclose cinnamon and cloves in a food-safe spice bag, add and bring to a boil.
Add beet slices and simmer for 5 minutes, then remove the spice bag. Transfer to shallow heatproof containers with the liquid.
Cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep refrigerated throughout storage; these directions do not produce shelf-stable canned beets.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cinnamon and Clove Refrigerator Pickled Beets
Instructions
- Wash the beets. Cover with water and boil until tender, starting to check around 25 minutes. Drain and discard the cooking water. Cool enough to handle, remove skins and roots, and cut into 1/4-inch slices.
- Combine the measured vinegar, fresh water, sugar and salt in a saucepan. Enclose cinnamon and cloves in a food-safe spice bag, add and bring to a boil.
- Add beet slices and simmer for 5 minutes, then remove the spice bag. Transfer to shallow heatproof containers with the liquid.
- Cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep refrigerated throughout storage; these directions do not produce shelf-stable canned beets.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I store these in the pantry?
Keep this version refrigerated and use within 3–4 days.
Can I reuse the beet cooking water?
Discard it; use the separately measured fresh water in the dressing.
Keep the good food going
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