Pickled Beets RecipeIngredients:8 medium fresh beets1 cup vinegar (white or apple cider vinegar)1 cup water¾ cup sugar1 tsp salt½ tsp ground cloves or 2–3 whole cloves (optional)½ tsp ground allspice (optional)1 small cinnamon stick (optional)—Instructions:1. Cook the BeetsTrim stems, leaving 1 inch attached. Do not peel.Place beets in a large pot and cover with water.Bring to a boil and simmer for 30–40 minutes, or until fork-tender.Drain, cool under cold water, and slip off the skins. Slice or quarter as desired.2. Prepare the Pickling BrineIn a saucepan, combine:1 cup vinegar1 cup water¾ cup sugar1 tsp saltOptional spices (cloves, allspice, cinnamon)Bring to a boil, then reduce heat and simmer for 5 minutes.3. Pickle the BeetsPlace sliced beets in clean glass jars.Pour hot brine over beets, covering them completely.Seal jars with lids.4. Chill and StoreLet cool, then refrigerate.For best flavor, wait at least 24 hours before eating. Keeps up to 2–3 weeks refrigerated.Enjoy!
Pickled Beets
