Ingredients
- 6 medium beets, washed and trimmed
- 1 cup white vinegar
- 1 cup water
- ½ cup sugar
- 1 tsp salt
- ½ tsp whole black peppercorns (optional)
- 2–3 whole cloves (optional)
Instructions
- Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until tender when pierced with a fork.
- Drain and let cool slightly. Peel skins off (they should slide off easily). Slice or quarter the beets as desired.
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and cloves. Bring to a boil, stirring until sugar dissolves.
- Pack sliced beets into sterilized jars. Pour the hot pickling liquid over the beets, leaving about ½ inch headspace.
- Seal jars with lids. Allow to cool, then refrigerate for at least 24 hours before eating for best flavor.
- Store in the refrigerator for up to 2 months.
If you like, I can also give you a longer shelf-stable canning version so your pickled beets last for a year instead of just a few months in the fridge.