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Place the sliced beets in a large pot and cover them with water.
Bring to a boil, then reduce heat and simmer until tender, about 20–25 minutes.
Drain and set aside to cool slightly.
2. Make the Pickling Brine:
In a saucepan, combine the apple cider vinegar, water, sugar, and salt.
Heat over medium heat, stirring until the sugar and salt dissolve completely.
Remove from heat once the mixture is steaming but not boiling.
3. Assemble:
Place the cooked beet slices into clean glass jars.
If using, tuck peppercorns, garlic cloves, and a bay leaf into the jars for extra flavor.
Pour the warm pickling brine over the beets until fully submerged.
4. Chill and Enjoy:
Seal the jars and refrigerate for at least 24 hours before eating to allow flavors to develop.
These pickled beets can be stored in the refrigerator for up to 3 weeks.
Serving and Storage Tips:
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