Spiced Beets Refrigerater Pickles
Transform your ordinary beet harvest into something extraordinary with these Spiced Beets Refrigerator Pickles—a vibrant, tangy treat bursting with warm, aromatic spices. This quick and easy recipe combines fork-tender beets with a perfectly balanced pickling liquid infused with cinnamon, cloves, fennel seeds, and a touch of black pepper. The result is a flavor-packed condiment or snack that’s as beautiful as it is delicious. Ready in just over an hour (plus chilling time) and perfect for meal prep, these pickles add a pop of color and zesty sophistication to salads, sandwiches, or cheese boards. Whether you're a seasoned pickling pro or a curious beginner, this recipe promises to elevate your pantry staples with minimal effort and maximum reward.
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Recipe Information
Ingredients
- 500 grams Fresh beets
- 1 cup White vinegar
- 1 cup Water
- 0.75 cup Granulated sugar
- 1.5 teaspoons Kosher salt
- 1 piece Cinnamon stick
- 5 pieces Whole cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Fennel seeds
- 1 piece Bay leaf
Instructions
Scrub the beets clean and trim off the greens, leaving about 1 inch of the stems attached. Do not peel the beets at this stage.
Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the beets for about 30–40 minutes, or until they are fork-tender.
While the beets are cooking, prepare the pickling liquid. In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove from heat and set aside to cool slightly.
Once the beets are cooked, drain them and let them cool until they are safe to handle. Using your hands or a clean paper towel, gently rub the skins off the beets. Trim off any remaining stems or roots.
Slice the peeled beets into 1/4-inch rounds or wedges, depending on your preference.
In a clean glass jar or several smaller jars, layer the sliced beets and add the cinnamon stick, whole cloves, black peppercorns, fennel seeds, and bay leaf.
Pour the slightly cooled pickling liquid over the beets, ensuring all the slices are fully submerged. Seal the jar(s) with a lid.
Allow the pickled beets to cool to room temperature before transferring them to the refrigerator.
Let the beets pickle in the refrigerator for at least 24 hours before serving. The flavors will develop further over time.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 184.1 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
