- Cook the beets: Wash the beets thoroughly and trim the tops, leaving a little of the stem attached. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for 30–45 minutes, or until they are fork-tender.
- Cool and peel: Drain the beets and let them cool until they are comfortable to handle. Rub off the skins and cut the beets into slices or bite-sized pieces.
- Make the pickling liquid: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, stirring until the sugar and salt dissolve.
- Fill the jars: Pack the sliced beets into clean jars, leaving some space at the top. Pour the hot pickling liquid over the beets until they are completely covered.
- Cool: Let the jars cool to room temperature, then cover tightly and refrigerate.
- Let the flavors develop: For the best flavor, refrigerate the beets for at least 24 hours before eating. The flavor becomes even better after a few days.
- Serve: Enjoy chilled as a side dish, on salads, or alongside sandwiches and grilled meats.
Tip: Keep these refrigerator pickled beets refrigerated. This recipe is intended for refrigerator pickling, not shelf-stable canning.
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