Ingredients:
- 2 pounds fresh beets, trimmed and quartered
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions:
- Prep the Beets:
- Place the beets in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer until tender, about 30-45 minutes.
- Drain the beets and let them cool slightly.
- Once cool enough to handle, peel the skins off.
- Make the Pickling Liquid:
- In a medium saucepan, combine the apple cider vinegar, white vinegar, sugar, salt, peppercorns, mustard seeds, and bay leaf.
- Bring to a boil, stirring to dissolve the sugar.
- 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.
- Process the Jars:
- For shelf-stable pickled beets: Process the jars in a boiling water bath for 10 minutes.
- For refrigerator pickled beets: Let the jars cool to room temperature before storing in the refrigerator.
Tips:
- For a sweeter flavor, increase the amount of sugar.
- For a spicier flavor, add more peppercorns or a pinch of red pepper flakes.
- To add a touch of color, include a few sprigs of fresh dill.
- Serve these pickled beets as a side dish, in salads, or as a topping for burgers and sandwiches.
Enjoy the vibrant color and tangy flavor of these homemade pickled beets!