Pickled Beets

 

Ingredients:

8 medium-sized beets

1 cup vinegar (white or apple cider vinegar)

1/2 cup sugar

1/2 cup water

Optional: 1 tsp salt, 2-3 whole cloves, or a cinnamon stick for additional flavor

Instructions:

1. Prepare the Beets:

Wash the beets thoroughly, leaving the skin on and about an inch of the stem attached to prevent bleeding.

Place the beets in a large pot and cover with water. Bring to a boil and simmer for 30-40 minutes, or until tender when pierced with a fork.

Drain and let cool. Once cool enough to handle, peel the beets (the skins should slip off easily) and slice or quarter them as desired.

2. Make the Pickling Brine:

In a medium saucepan, combine the vinegar, sugar, water, and salt (if using). Add cloves or cinnamon if desired.

Bring the mixture to a gentle boil, stirring until the sugar dissolves completely.

3. Combine Beets and Brine:

Pack the sliced beets into sterilized jars. Pour the hot brine over the beets, ensuring they are fully submerged.

4. Seal and Store:

Seal the jars with airtight lids. Let them cool to room temperature before storing in the refrigerator.

For best flavor, allow the beets to pickle for at least 24 hours before serving.

Tips:

These pickled beets will last for about 2-3 weeks in the refrigerator.

For long-term storage, process the jars in a water bath canner following proper canning guidelines.

Enjoy your tangy and sweet pickled beets! Let me know 

if you'd like variations or additional seasoning ideas.