Pickled Baby Beets

"These beets are brightened by the flavor of cloves, orange and herbs, making them an ideal holiday side dish, not to mention a great present," says Jose.
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  • Level: Easy
  • Total: 45 min (plus cooling)
  • Active: 30 min
  • Yield: 8 cups
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Kosher salt

2 pounds baby red beets (about 8), trimmed

2 pounds baby gold beets (about 8), trimmed

1 onion, julienned

1 cup sugar

3 fresh bay leaves

3 sprigs thyme

Zest (in wide strips) and juice of 1 orange

1 tablespoon whole allspice

1 tablespoon mustard seeds

1 canela stick (or regular cinnamon stick)

6 cloves

3 cups rice wine vinegar

1 cup white balsamic vinegar

1/2 cup honey


  1. Bring a large pot of salted water to a boil. Add the beets and blanch until the skin becomes loose, 5 to 10 minutes. Shock the beets in ice water to cool.
  2. Combine 6 cups water, 1/4 cup salt, the onion, sugar, bay leaves, thyme sprigs, orange zest, orange juice, allspice, mustard seeds, canela, cloves, rice wine vinegar, balsamic vinegar and honey in a separate pot; stir to incorporate and bring to a simmer.
  3. Peel the skin from the beets and halve or quarter if large. Divide among jars. Pour the pickling liquid over and allow to cool at room temperature. Refrigerate up to 2 weeks.