4 medium-sized beets
1 cup vinegar (apple cider or white)
1 cup water
1/4 cup sugar (or a sugar substitute)
1 teaspoon salt
Spices (optional: cloves, peppercorns, or dill)
Instructions:
Cook the Beets: Boil the beets in water until tender, about 30-40 minutes.
Once cooked, let them cool, then peel and slice or cube them
Prepare the Brine: In a saucepan, combine the vinegar, water, sugar, and salt.
Add any spices you like. Bring the mixture to a boil, stirring until the sugar dissolves
Combine: Place the sliced beets in a clean jar and pour the hot brine
over them, ensuring the beets are fully submerged.
Cool and Store: Let the jar cool to room temperature, then seal it and refrigerate.
The pickled beets will be ready to eat after a few hours but taste even better after a few days.
