Ingredients:
- 2 pounds fresh beets, trimmed and quartered
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 bay leaf
Instructions:
- Prepare the Beets:
- Boil the beets in a large pot of salted water until tender, about 20-30 minutes.
- Drain the beets and let them cool slightly.
- Peel off the skins once they are cool enough to handle.
- Make the Pickling Liquid:
- In a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, red pepper flakes, and bay leaf.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Pickle the Beets:
- Pack the peeled beets into sterilized jars.
- Pour the hot pickling liquid over the beets, making sure they are completely covered.
- Seal the jars tightly.
- Let it Cure:
- Let the jars cool completely before storing them in a cool, dark place.
- The pickled beets will be ready to eat in about 2-3 weeks, but they will continue to improve in flavor over time.
Enjoy your homemade pickled beets! They’re perfect as a side dish, a snack, or an ingredient in salads and sandwiches.