Pickled Beets

Ingredients

• 4 medium beets, washed and trimmed
• 1 cup white vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 3 cloves garlic, peeled
• 2 bay leaves
• 1/2 teaspoon mustard seeds (optional)

Instructions

1. Cook the Beets:
   Place beets in a pot, cover with water, and bring to a boil. Simmer for 30-40 minutes until fork-tender. Drain and let cool, then peel and slice into rounds or wedges.
2. Prepare the Brine:
   In a saucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, bay leaves, and mustard seeds. Bring to a boil, then simmer for 5 minutes.
3. Assemble the Jars:
   Pack sliced beets into sterilized jars. Pour hot brine over the beets, ensuring they’re fully submerged.
4. Seal and Store:
   Seal jars and let cool to room temperature. Refrigerate for at least 24 hours for flavors to develop — best after 3-5 days!

Would you like to add any variations, like a sweeter version or maybe a spicy kick with chili flakes? 🌟