Ingredients:

  • 3 lbs fresh medium beets, scrubbed
  • 1 tsp sea salt
  • 2 cups apple cider vinegar
  • 1 cup granulated white sugar
  • 1 tbsp sea salt
  • 1 tsp whole cloves
  • 1 cinnamon stick
  • 1 tsp whole black peppercorns
  • ½ tsp ground allspice

Instructions:

  1. Place scrubbed beets in a large pot and cover with water by 2 inches. Add 1 tsp salt. Note: Salt helps the beets retain their color during the boil.
  2. Bring to a boil, then reduce to a simmer for 30–45 minutes until a knife slides in with zero resistance.
  3. Immediately transfer beets to an ice water bath. Note: This stops the cooking process instantly to prevent mushiness.
  4. Once cooled, rub the skins off with your thumbs until they slide away.
  5. Slice the peeled beets into uniform ¼-inch (6mm) rounds or wedges.
  6. In a small saucepan, combine apple cider vinegar, sugar, 1 tbsp sea salt, cloves, cinnamon, peppercorns, and allspice.
  7. Bring the brine to a simmer over medium heat, stirring until the sugar and salt are completely dissolved. Let it simmer for 5 minutes.
  8. Pack the sliced beets tightly into sterilized pint jars and pour the hot brine over the beets. Note: Ensure the liquid covers the beets completely to prevent spoilage.
  9. Seal jars and refrigerate for 24 hours to allow the flavors to cure.