Ingredients:
- 2 pounds fresh beets, peeled and quartered
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions:
- Prepare the Beets:
- In a large pot, combine the beets, apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 30-45 minutes, or until the beets are tender.
- Cool and Pickle:
- Remove the pot from the heat and let the beets cool in the liquid for about 30 minutes.
- Transfer the beets and the pickling liquid to sterilized jars.
- Seal the jars tightly and let them cool completely before storing in the refrigerator.
Tips:
- For a sweeter pickle, increase the amount of sugar.
- For a spicier pickle, add more peppercorns or a pinch of red pepper flakes.
- You can use a variety of vinegar, such as white vinegar or rice vinegar.
- The pickled beets will be ready to eat in a few days, but they will taste even better if you let them sit for a week or two.
Enjoy your homemade pickled beets! They’re a delicious and healthy addition to salads, sandwiches, and charcuterie boards.