Classic Christmas Pickled Beets (Old-Fashioned)

🫙 Ingredients (Makes ~2 quart jars or 4 pints)

• 4 lb fresh beets (red beets preferred)

• 2 cups white vinegar (5% acidity)

• 1½ cups sugar

• 1 cup water

• 1 tsp salt

Christmas Spices

• 2 cinnamon sticks

• 1 tsp whole cloves

• ½ tsp allspice berries

• ½ tsp whole black peppercorns

• 1 bay leaf

Optional additions:

• ½ tsp ground nutmeg (very traditional)

• ½ cup beet cooking liquid (for deeper color & flavor)

🥄 Instructions

1. Cook the beets

• Scrub beets (don’t peel yet).

• Boil or roast until fork-tender (30–45 minutes).

• Cool slightly, then slip off skins.

• Slice or quarter beets as desired.

2. Make the spiced brine

In a saucepan, combine:

• vinegar

• sugar

• water

• salt

• all spices

Bring to a gentle boil, then simmer 5 minutes.

3. Combine

• Add beets to the hot brine.

• Simmer 5–10 minutes to infuse flavor.

4. Jar

• Pack beets into clean jars.

• Pour hot brine over beets, covering completely.

• Distribute spices evenly.

5. Cool & rest

• Cool to room temperature.

• Refrigerate at least 48 hours before serving.

• Flavor improves over 5–7 days.

❄️ Storage

• Refrigerator: up to 1 month

• Canning option: process pints in boiling water bath 30 minutes (adjust for altitude)

🍽️ How Pickled Beets Are Served at Christmas

• With baked ham or prime rib

• On relish trays

• Tossed with sour cream or horseradish

• In winter salads with goat cheese or walnuts

• Alongside smoked fish

Old-School Tips

• Slice beets warm for better flavor absorption

• For softer texture, slice thin; for firmer bite, quarter

• Don’t skip cloves—they’re key to the Christmas flavor

• Glass jars only (beets stain plastic)