🫙 Homemade Pickled Beets

Ingredients

• 2 lbs fresh beets
• 1 cup white vinegar
• ½ cup water
• ½ cup granulated sugar
• 1 tsp salt
• ½ tsp black peppercorns (optional)
• 2–3 whole cloves (optional)
• 1 bay leaf (optional)

Instructions

1. Cook the beets
   Wash the beets and place them in a pot. Cover with water and boil for 30–40 minutes, until tender.
2. Peel and slice
   Let the beets cool slightly. Rub off the skins and slice into rounds or cubes.
3. Prepare the brine
   In a saucepan combine vinegar, water, sugar, salt, peppercorns, cloves, and bay leaf. Bring to a boil and stir until sugar dissolves.
4. Fill the jars
   Place sliced beets into clean jars.
5. Add brine
   Pour the hot vinegar mixture over the beets, covering them completely.
6. Cool and refrigerate
   Let jars cool, then cover and refrigerate for at least 24 hours before eating.

✨ Tip: Pickled beets taste even better after 2–3 days in the fridge as the flavors deepen. They’re great in salads, sandwiches, or as a tangy side dish!