Ingredients:
- 2 lbs fresh beets
- 1 cup white vinegar
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon whole cloves
- ½ teaspoon whole black peppercorns
- 1 small cinnamon stick
- ½ small onion, thinly sliced (optional)
Method:
- Wash the beets well and trim the tops, leaving about 1 inch of the stems.
- Place the beets in a large pot, cover with water, and boil for 30–45 minutes, or until tender.
- Drain and let the beets cool enough to handle. Peel off the skins and slice into rounds or wedges.
- In a saucepan, combine the vinegar, water, sugar, salt, cloves, peppercorns, and cinnamon stick. Bring to a gentle boil and stir until the sugar dissolves.
- Pack the sliced beets into clean jars. Add the sliced onion if using.
- Carefully pour the hot pickling liquid over the beets, making sure they are completely covered.
- Let the jars cool, then cover and refrigerate for at least 24 hours before serving. The flavor gets even better after a few days.
- Keep refrigerated and enjoy as a side dish, salad topping, or snack. 🫙❤️
Note: This is a refrigerator pickled-beet recipe, not a shelf-stable canning recipe. For long-term room-temperature storage, use a tested canning recipe and proper water-bath processing.