Ingredients:

  • 2 lbs fresh medium beets, scrubbed
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 1 cup apple cider vinegar
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp whole black peppercorns
  • 1 clove garlic, smashed

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the scrubbed beets on a baking sheet, drizzle with olive oil, and sprinkle with salt. Wrap the beets tightly in aluminum foil to create a steam pocket. Roast for 45 to 60 minutes, or until a knife slides into the center with zero resistance. Once cooled slightly, slip the skins off using a paper towel or peeler.
  2. In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and garlic. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar and salt have completely dissolved. Remove from heat and let it cool for 5 minutes.
  3. Slice the peeled beets into rounds or quarters. Pack the beets tightly into clean glass jars, leaving about a half-inch of headspace at the top.
  4. Pour the hot brine over the beets until they are completely submerged. Seal the lids tightly and let the jars sit at room temperature for 1 hour before transferring them to the refrigerator to chill for at least 4 hours.