Emm-A-Zing Cardamom Pickled Beets

You will need eight 8-ounce mason jars or two quart-sized mason jars. Wash the jars with warm soapy water before use.
Take liberties with your spices. I like to add ginger peels on occasion, or follow my friend Allison’s twist with orange peel. Another great combination is sliced ginger and jalapenos, and whole coriander and cumin seeds. The more you add and the longer they steep, the stronger the flavor. Play with each new batch.


  • 9 beets, medium-sized
  • 1 + 1/3 cups apple cider vinegar
  • 1 + 1/3 cups water
  • 1 + 1/3 cups organic cane sugar
  • 1 cinnamon stick, split in half
  • 4 whole cardamom pods, gently cracked open
  • 6 whole allspice berries
  • 6 whole cloves


  1. Bring a large pot of water to a boil. Scrub the dirt off the beets and add the beets to the pot. Boiling beets unpeeled preserves the color and nutrients. Bring the water to a boil, and cook the beets until a fork is easily inserted into the middle (about 40 minutes).
  2. Remove the beets and cool under running water. Use your thumbs to peel the skin – it will slide right off. Slice the beets into half wheels.
  3. Stuff the beets into your jars. Really, pack them in and push them down. Leave an inch of headspace between the top of the beets and the rim of the jar.
  4. In a small pot, add the apple cider vinegar and water, and bring the liquid to a boil.
  5. Stir in the sugar with a wooden spoon until dissolved. Add the spices and cover with a lid. Simmer on low for 5-10 minutes.
  6. Pour the hot brine over the beets, until the liquid just covers their surface. Tuck the spices into the jars as well. (You can push the pickles down with your hands to pack them in and let the brine rise above the pickles).
  7. Store the pickles in the refrigerator for at least two days before serving. The longer they ferment, the stronger their flavor.