Ingredients:

• 6 medium fresh beets, trimmed and washed
• 1 cup white vinegar
• 1 cup water
• ½ cup granulated sugar
• 1 tsp salt
• ½ tsp whole black peppercorns
• ½ tsp whole cloves
• 1 small cinnamon stick
• ½ small onion, thinly sliced (optional)

Method:

1. Place the beets in a large pot, cover with water, and boil for 35–45 minutes, or until tender when pierced with a fork. Drain, cool, peel, and slice the beets.
2. In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil and simmer for 2–3 minutes.
3. Pack the sliced beets into clean glass jars, adding a few slices of onion if desired.
4. Carefully pour the hot pickling liquid over the beets, making sure they are fully covered. Let the jars cool to room temperature.
5. Cover and refrigerate for at least 24 hours before serving. The flavor gets even better after a few days. 🫜💜

PickledBeets