Pickled Beets


1 Cup sugar
2 Cups apple cider vinegar
2 Cups water
1/2 tsp Kosher Salt
1/2 tsp Whole Cloves
1 Tbsp Whole Allspice
2 Cinnamon Sticks
15 medium beets, untrimmed and unpeeled
3 medium onions, peeled cut into 1/4″ thick slices
18 large eggs, hard-boiled and peeled [this is a perfect use for leftover Easter eggs!]


Combine the sugar, vinegar, water, salt, cloves, allspice, and cinnamon sticks in a heavy saucepan or kettle and bring to a boil for 1 minute. Reduce the heat to medium-low and simmer spices, with the lid on the pan, for 10 minutes. Remove from the heat and allow to cool. [Do not strain the whole spices from the liquid – it will impart a stronger flavor to the pickled beets].

Wash the beets and trim* the stems to about 1 inch. Place in a pot*, cover with water, and boil, uncovered, for 15 to 20 minutes, or until the beets are just tender.

Drain, cool, and peel the beets. Put beets, onions, and peeled hard-boiled eggs in a large jar. Pour the cooled sugar-vinegar-spice mixture over them. Cover tightly, allow to cool, and store in the refrigerator.

Beets will keep up to two weeks, but will probably be snarfed up sooner.

*Beets will stain porous surfaces, and some enameled ones, a vibrant shade of red. Cut and cook your beets using non-porous tools, or kitchen gear you don’t mind having tinted [i.e., not your new wooden countertops, or your pristine Le Creuset enameled dutch oven!].