Quick-Pickled Spiced Beets

Getting reviews...
  • Level: Easy
  • Total: 6 hr 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 1 quart pickles
No need to break out grandma’s canning jars for these pickled beets! This quick-pickle has all the nostalgic vibes of the classic without any of the fussiness. The juniper berries and cloves provide warmth and spice. Serve them up with a salad or use some of that brine to liven up some hard-boiled eggs. Their versatility is endless!



Special equipment:
a 1-quart jar
  1. Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
  2. Add the vinegar, sugar, juniper berries and cloves and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
  3. Pack the beets into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.