1. Cook the beets
Wash the beets thoroughly and trim the tops and roots. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 30–45 minutes, depending on their size, until they can easily be pierced with a fork.
2. Cool and peel
Drain the beets and allow them to cool until they are comfortable to handle. Rub or peel away the skins, then slice the beets into rounds or wedges.
3. Prepare the pickling liquid
In a saucepan, combine the vinegar, water, sugar substitute, salt, cloves, and allspice. Bring the mixture to a gentle simmer and stir until the sweetener has dissolved.
4. Pack the jars
Place the sliced beets into clean glass jars, leaving a little space at the top. Divide the spices evenly between the jars if desired.
5. Add the pickling liquid
Carefully pour the hot pickling liquid over the beets, making sure they are fully covered.
6. Cool the jars
Allow the jars to cool at room temperature for a short time, then cover them tightly.
7. Refrigerate
Place the jars in the refrigerator and let the beets pickle for at least 24 hours. For a stronger flavor, allow them to sit for 2–3 days.
8. Serve
Enjoy the pickled beets chilled as a side dish, salad topping, sandwich addition, or snack.
Tips
- Slice the beets evenly for consistent flavor and texture.
- Apple cider vinegar can be used for a slightly milder, fruitier flavor.
- Adjust the sweetness according to your preferred taste.
- Keep these as refrigerator pickles unless you’re following a tested canning recipe and proper water-bath canning procedures.
Prep Time: 15 minutes
Cooking Time: 30–45 minutes
Pickling Time: At least 24 hours
Servings: About 4–6 jars, depending on jar size and beet size
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