1. Prepare the Beets
Scrub the beets thoroughly and trim the tops, leaving about 1 inch of stem. Place them in a Dutch oven or large pot and add enough water to cover them completely.
Bring the water to a boil. Reduce the heat and let the beets simmer, covered, for about 25–30 minutes, or until they become tender.
2. Cool and Slice
Remove the beets from the water and allow them to cool slightly. Once they are cool enough to handle, peel off the skins and slice the beets into rounds or wedges. Place the sliced beets in a bowl.
3. Prepare the Pickling Liquid
In a small saucepan, combine the vinegar, sugar, whole cloves, allspice, and salt.
Bring the mixture to a boil and let it boil for about 5 minutes to allow the flavors to blend together.
4. Pickle the Beets
Pour the hot pickling liquid over the sliced beets. Make sure the beets are fully coated with the liquid.
Place the bowl in the refrigerator and allow the beets to marinate for at least 1 hour so they can absorb the sweet and tangy flavors.
5. Serve
Drain the beets before serving if desired. Enjoy them chilled as a refreshing and flavorful side dish.
Serving Information
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