• 8 large, fresh beets
  • 1 cup vinegar
  • 1/2 cup sugar
  • 1 1/2 tsp whole cloves
  • 1 1/2 tsp whole allspice
  • 1/2 tsp salt


Prepare the Beets:

  • Scrub the beets thoroughly and trim the tops, leaving about 1 inch of stem.
  • Place the beets in a large pot or Dutch oven and cover them with water.
  • Bring the water to a boil, then reduce the heat and simmer, covered, for 25 to 30 minutes, or until the beets are tender.
  • Remove the beets from the water and let them cool. Once cooled, peel and slice the beets. Place the sliced beets in a large bowl and set aside.

Make the Pickling Brine:

  • In a small saucepan, combine the vinegar, sugar, whole cloves, whole allspice, and salt.
  • Heat the mixture until it reaches a boil, stirring occasionally to dissolve the sugar, which should take about 5 minutes.

Pickle the Beets:

  • Pour the hot pickling brine over the sliced beets, ensuring they are fully covered.
  • Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.


    • Before serving, drain the beets from the brine.

    Enjoy your delicious homemade pickled beets!