Ingredients:

  • 2 lbs medium red beets, scrubbed
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tsp kosher salt
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1/4 tsp ground cloves

Instructions:

  1. Cook the beets. Boil in water for 30-40 minutes or roast at 400°F (200°C) wrapped in foil for 45-60 minutes until a knife slides into the center with zero resistance.
  2. Slip the skins. While the beets are still warm, use your thumbs or a peeler to slide the skins off. Note: They slip off easiest when hot.
  3. Slice the root. Cut the beets into 1/4 inch (6mm) rounds or wedges.
  4. Mix the brine. Combine apple cider vinegar, water, sugar, salt, mustard seeds, peppercorns, and cloves in a small saucepan.
  5. Simmer the liquid. Heat over medium heat, stirring occasionally, until the liquid bubbles and the sugar disappears.
  6. Bloom the spices. Turn off the heat and let the brine sit for 2 minutes.
  7. Jar the beets. Place the sliced Pickled Beets into clean, heat safe glass jars.
  8. Fill the jars. Pour the hot brine over the beets until they are fully covered.
  9. Chill the batch. Place lids on the jars and marinate in the refrigerator for 24 hours.