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 bay leaf
- 1 teaspoon whole cloves
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.
- Create the Brine:
- In a medium saucepan, combine apple cider vinegar, white vinegar, sugar, salt, peppercorns, bay leaf, and cloves.
- Bring to a boil, stirring to dissolve the sugar.
- Pickle the Beets:
- Pack the peeled beets tightly into sterilized jars.
- Pour the hot brine over the beets, making sure they are completely covered.
- Seal the jars tightly.
- Process (Optional):
- For longer shelf life, process the jars in a boiling water bath for 10 minutes.
- This step is optional but recommended for canning.
- Cool and Store:
- Let the jars cool completely before storing them in a cool, dark place.
- The pickled beets will be ready to enjoy in a few days, but they will taste even better if you let them age for a few weeks.
Tips:
- For a sweeter flavor, increase the amount of sugar in the brine.
- For a spicier flavor, add more peppercorns or a pinch of red pepper flakes.
- Pickled beets are a versatile ingredient that can be used in salads, sandwiches, and as a side dish.
- They can also be enjoyed on their own as a snack.
Enjoy your homemade pickled beets!