Ingredients
For the Beets
- 6 medium beets
- Water (for boiling)
For the Pickling Brine
- 1 ½ cups white vinegar
- 1 cup water
- ¾ cup sugar
- 1 teaspoon salt
- ½ teaspoon whole peppercorns
- 1–2 bay leaves
- Optional spices:
- ½ teaspoon mustard seeds
- ¼ teaspoon cloves
- ½ teaspoon coriander seeds
Instructions
1. Prepare the Beets
Wash beets thoroughly. Leave the skins on and trim only the long roots.
Place the beets in a pot, cover with water, and boil for 35–45 minutes or until tender.
2. Peel and Slice
Once cooked, let the beets cool slightly.
The skins will slide off easily.
Slice into rounds or wedges—just like the image.
3. Make the Pickling Brine
In a saucepan:
Combine vinegar, water, sugar, salt, peppercorns, bay leaves, and optional spices.
Bring to a boil, stirring until the sugar dissolves.
4. Pack the Jars
Fill sterilized jars with the sliced beets.
Pour the hot brine over them until fully covered.
5. Seal and Refrigerate
Close the jars tightly.
Let them cool at room temperature, then refrigerate for 24 hours before eating.
The flavor gets even better after 3–5 days!
How Long They Last
In the fridge: 3 months
If water-bath canned: up to 12–18 months