Sweet, tangy, and earthy beets in a vinegary brine—perfect for snacking or topping salads!
Ingredients:
* 6 medium beets, scrubbed and trimmed
* 1 cup apple cider vinegar
* 1 cup water
* 1/2 cup granulated sugar
* 1 1/2 tsp salt
* 1/2 tsp whole cloves (optional)
* 1/2 tsp black peppercorns
* 1 cinnamon stick (optional)
Instructions:
1. Boil the beets in a large pot of water for 30 minutes or until fork-tender.
2. Drain and cool the beets. Peel and slice into rounds or wedges.
3. In a saucepan, combine vinegar, water, sugar, and salt. Add cloves, peppercorns, and cinnamon stick if using.
4. Bring the brine to a boil, then reduce to a simmer for 5 minutes.
5. Pack sliced beets into sterilized jars.
6. Pour hot brine over beets, leaving 1/2-inch headspace.
7. Seal jars and let cool. Refrigerate for at least 24 hours before serving (best after 2–3 days).
Pro Tip:
For extra zing, add a slice of red onion or a few mustard seeds to each jar!
Homemade Pickled Beets
