20-Minute Spicy Pickled Beets
Tangy, aromatic pickled beets infused with warm spices like cinnamon, cloves, and brown sugar. This quick-pickle method requires no canning equipment—just refrigeration. Serve as a bright condiment alongside roasted meats, on grain bowls, or alongside cheese boards. The spice profile deepens over time, making these excellent for meal prep and entertaining.
Ingredients
- 2 cup cooked small beets, sliced
- ½ cup white vinegar
- ½ cup water
- 1 tablespoon brown sugarwhite sugar1:1sweetenerFull guide →
- 2 teaspoon whole clovesallspice berries0.75:1warm spice
milder alternative
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- 1
Place sliced beets in a sterilized jar.
- 2
Combine vinegar, water, brown sugar, cloves, cinnamon, and salt in a saucepan.
- 3
Bring to a boil.
- 4
Pour hot brine over beets and cover tightly.
- 5
Refrigerate for at least 8 hours until pickled.
- 6
Remove cloves after 3 days to prevent over-infusing.
Tips
Sterilize your jar by running it through a hot dishwasher or boiling it for 10 minutes. A hot jar prevents thermal shock when you pour the hot brine.
Remove cloves by day 3 to avoid excessive bitterness, but taste daily—flavor preference varies. Strain through fine mesh if cloves break apart.
Make a double batch: the brine ratio works for any quantity of beets up to 4 cups. Extra jars keep refrigerated for 2 months.
Good to Know
Refrigerate in a sealed jar for up to 2 months. Keep brine level above beets to prevent oxidation.
Make up to 2 weeks ahead. Flavor deepens after day 2. Cloves should be removed by day 3.
Serve cold or at room temperature as a condiment, side dish, or salad component. Pairs with roasted meats, grain bowls, or cheese.
Common Mistakes
Do not skip sterilizing the jar to avoid bacterial growth and spoilage.
Remove cloves by day 3 to avoid bitter, overpowering flavor.
Do not use raw beets—pre-cooked beets are essential for texture and safety in this method.
Substitutions
milder alternative
FAQ
Can I use fresh raw beets instead of cooked?
No. Raw beets are too hard and dense for this quick-pickle method. Roast or boil beets until fork-tender first. Cooking time depends on size (30-60 minutes for small beets).
What if I forget to remove the cloves after 3 days?
Strain them out as soon as you remember. Cloves become increasingly bitter with prolonged contact. If flavor is already too strong, dilute the brine slightly with water or vinegar.
How long will these keep after opening?
Up to 2 months refrigerated if stored in an airtight jar and kept submerged in brine. Discard if any mold, cloudiness, or off odors develop.