Ingredients
• Beets: 2 lbs of fresh beets (about 6–8 medium beets).
• Vinegar: 1 cup apple cider vinegar (or white vinegar for a sharper tang).
• Water: 1 cup.
• Sugar: 1/2 cup granulated sugar (adjust to your sweetness preference).
• Salt: 1 teaspoon pickling salt or sea salt.
• Spices (Optional): 1 cinnamon stick, 3–4 whole cloves, and 1/2 teaspoon peppercorns.
Instructions
1. Prep the Beets:
Trim the greens off the beets, leaving about an inch of the stem to prevent "bleeding." Scrub them clean.
2. Cook:
Place beets in a large pot and cover with water. Bring to a boil, then simmer for 25–30 minutes until fork-tender. Drain and immediately rinse with cold water. The skins should slip right off with your fingers.
3. Slice:
Cut the peeled beets into wedges (like in your image) or 1/4-inch rounds. Pack them tightly into clean glass jars.
4. Make the Brine:
In a saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil, stirring until the sugar dissolves. Let it simmer for 5 minutes.
5. Fill Jars:
Pour the hot brine over the beets in the jars, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top.
6. Chill:
Let the jars cool to room temperature, then seal and refrigerate. They’ll be tasty after 24 hours, but the flavor is best after 3–7 days.
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