2 lbs fresh beets 1 cup apple cider vinegar 1 cup water ½ cup granulated sugar 1 tsp salt ½ tsp black peppercorns ½ tsp mustard seeds 2 cloves garlic, optional ½ small red onion, thinly sliced, optional Instructions Wash the beets and trim the tops and roots. Place them in a pot, cover with water, and boil for 30–45 minutes, until tender. Let the beets cool, then peel and slice them into rounds or wedges. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a simmer and stir until the sugar dissolves. Pack the sliced beets into clean jars. Add garlic and onion if using. Pour the hot pickling liquid over the beets, making sure they are fully covered. Let cool, then cover and refrigerate for at least 24 hours before serving. Keep refrigerated and use within 2–3 weeks. Tip: The flavor gets better after a few days in the refrigerator.
Pickled Beets
