Ingredients
• 4 medium-sized fresh beets
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup honey or maple syrup (for a natural sweetener)
• 1 tsp salt
• 1/2 tsp black peppercorns
• 1/2 tsp mustard seeds (optional)
• 2 garlic cloves, peeled and smashed
• 1 small bay leaf
Instructions
1. Prepare the beets: Wash the beets thoroughly and trim off the tops and roots. Peel the skin and slice them into thin rounds or wedges.
2. Cook the beets: Bring a large pot of water to a boil, add the sliced beets, and simmer for 15–20 minutes until tender. Drain and set aside.
3. Make the pickling brine: In a large saucepan, combine apple cider vinegar, water, honey (or maple syrup), salt, peppercorns, mustard seeds (if using), garlic cloves, and the bay leaf. Bring the mixture to a boil, then simmer for 5 minutes.
4. Pack the jars: Place the cooked beet slices into sterilized mason jars, leaving some space at the top. Pour the hot pickling brine over the beets, ensuring they’re fully submerged.
5. Seal and cool: Seal the jars tightly and let them cool at room temperature before refrigerating. Allow the beets to pickle for at least 24 hours for the best flavor.
Notes
• For extra flavor, add a few slices of onion or fresh herbs like dill to the jars.
• Adjust the sweetness or acidity of the brine to suit your taste.
• Beets can stain surfaces, so wear gloves and protect your cutting board.
Storage Options
• Refrigerator: Store the pickled beets in the fridge for up to 4 weeks. Ensure they remain submerged in the brine to maintain freshness.
• Canning (optional): For long-term storage, process the sealed jars in a water bath canner according to safe canning guidelines. Properly canned pickled beets can last up to 12 months in a cool, dark pantry.