Ingredients:
– 2 lbs fresh beets, trimmed and washed
– 1 cup apple cider vinegar
– 1 cup water
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon whole black peppercorns
– 2-3 whole cloves (optional)
– 1 bay leaf
Instructions:
1. Cook the Beets:
– Place the beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer until the beets are tender, about 30-40 minutes.
– Drain the beets and allow them to cool. Once cooled, peel and slice the beets into 1/4-inch thick rounds or wedges.
2. Prepare the Pickling Liquid:
– In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, cloves (if using), and bay leaf.
– Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Remove from heat and let it cool slightly.
3. Pickle the Beets:
– Place the sliced beets into a clean glass jar or multiple jars.
– Pour the warm pickling liquid over the beets, ensuring they are fully submerged.
– Allow the mixture to cool to room temperature.
4. Refrigerate:
– Once cooled, seal the jars with lids and refrigerate for at least 24 hours to allow the flavors to develop. The beets will taste even better after a few days.
– Pickled beets can be stored in the refrigerator for up to 2 weeks.