Ingredients:

  • 2 lbs fresh red beets, scrubbed
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp pickling salt
  • 1 tsp whole black peppercorns
  • 2 cloves garlic, smashed

Instructions:

  1. Place scrubbed beets in a pot and cover with water. Bring to a boil, then reduce to a simmer for 30–45 minutes until a fork slides into the center with minimal resistance.
  2. Drain beets and immediately run under cold water; peel the skins away with your fingers and slice the beets into 1/4-inch rounds.
  3. In a medium saucepan, combine apple cider vinegar, water, sugar, and pickling salt. Stir over medium heat until the sugar and salt are dissolved and the liquid reaches a gentle simmer.
  4. Stir the whole black peppercorns and smashed garlic into the simmering brine.
  5. Pack the sliced beets tightly into sterilized pint jars, leaving about 1/2 inch of headspace at the top.
  6. Pour the hot brine over the beets, seal the lids tightly, and allow them to cool to room temperature before transferring to the refrigerator for 24 hours.