Pickled Beets
🛒 What You’ll Need
- 2 lbs Fresh beets (stems removed, washed) 🌿💜
- 1 cup Apple cider vinegar 🍎🍶
- 1 cup Water 💧
- ½ cup Sugar (adjust to your sweetness preference) 🍬
- 1 tsp Salt 🧂
- Optional Spices: 1 cinnamon stick, 3 whole cloves, or a few peppercorns for that classic spiced flavor! 🪵🌶️
👩🍳 Instructions
- Cook the Beets: Place the washed beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 25–35 minutes until tender when pierced with a fork. 🥘🔥🎯
- The Easy Peel: Drain and immediately plunge the beets into an ice bath. Once cool enough to handle, the skins should slide right off with your thumbs! 🧊🧤✨
- Slice & Pack: Slice the peeled beets into rounds or wedges. Pack them tightly into clean, sterilized glass jars. 🔪🏺📏
- Prepare the Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil, stirring until the sugar is fully dissolved. 🍶🍬🌪️
- The Pour: Carefully pour the hot brine over the beets in the jars, ensuring they are completely submerged. 🌊🏺💎
- Seal & Chill: Let the jars cool to room temperature, then seal and refrigerate. 🌡️🚪❄️
- The Wait: For the best flavor, let them pickle in the fridge for at least 24 hours before serving! ⏲️😋
🔥 Pro Tips:
- The “No Stain” Secret: Wear gloves when peeling and slicing to avoid staining your hands bright pink! 🧤🚫💖
- Pickle Liquid Gold: Don’t throw away the brine! You can use it to make pickled eggs or add a splash to salad dressings for an extra zing. 🥚🥗🎯
