1. Boil the Beets
Place the beets in a large pot and cover them with water. Bring to a boil and cook until fork-tender—this usually takes about 30 to 40 minutes depending on beet size.
Pro Tip: Don’t cut the beets before boiling, or they may bleed out color and nutrients.
2. Cool and Peel
Drain the cooked beets and let them cool just enough to handle. Peel off the skins by rubbing gently with your hands or a paper towel—no peeler required!
Slice into rounds, wedges, or matchsticks depending on your preference.
3. Prepare the Brine
In a medium saucepan, combine vinegar, water, sugar, salt, and any optional spices. Bring to a gentle boil, stirring until the sugar dissolves completely.
Pro Tip: Add spices after removing from heat to preserve their aroma.
4. Pack the Jars
Sterilize your mason jars by boiling or washing in hot soapy water. Pack the sliced beets into the jars, leaving about 1/2 inch of headspace.
Carefully pour the hot brine over the beets, ensuring they are fully submerged.
5. Seal and Chill
Wipe the rims, seal the jars with clean lids, and let cool at room temperature. Refrigerate for at least 24 hours before tasting—they’ll get better over time!
Stored in the fridge, these pickles will stay fresh for 4–6 weeks.
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💡 Why This Recipe Works
