Fridge Salted Beets

Ingredients

• 4 medium beets, trimmed and scrubbed
• 2 tablespoons coarse sea salt
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sugar (optional, for slight sweetness)
• 2 garlic cloves, peeled and smashed
• 1 teaspoon black peppercorns
• 1 bay leaf (optional)

Instructions

1. Cook the Beets:
   Place beets in a large saucepan, cover with water, and bring to a boil. Simmer for 30–40 minutes, or until tender. Drain and let cool. Peel and slice or dice the beets.
2. Make the Brine:
   In a saucepan, combine vinegar, water, salt, sugar (if using), garlic, peppercorns, and bay leaf. Bring to a boil, then remove from heat.
3. Pack and Pour:
   Place the beet slices into a clean jar. Pour the hot brine over the beets until fully covered.
4. Chill:
   Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before eating. Flavor improves after a few days.
5. Store:
   Keep refrigerated. Enjoy within 2–3 weeks.

Let me know if you’d like a spicier version or a different brine!