Ingredients:
4–5 medium beets (about 500–600g)
1 cup white vinegar
1 cup water
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon black peppercorns (optional)
2–3 whole cloves (optional)
1 bay leaf (optional)
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Instructions:
1. Prepare the Beets:
Wash the beets thoroughly.
Place them in a pot, cover with water, and boil for about 30–40 minutes or until tender.
Drain and let them cool. Peel the skins off and cut into slices or cubes.
2. Make the Pickling Brine:
In a saucepan, combine vinegar, water, sugar, salt, and optional spices.
Bring the mixture to a boil, stirring until the sugar dissolves.
3. Pack the Jars:
Place the cooked beet pieces into a clean glass jar.
Pour the hot brine over the beets, covering them completely.
Seal the jar tightly.
4. Pickling Time:
Let the jar cool to room temperature, then refrigerate.
For best flavor, let them pickle for at least 24–48 hours before eating.
