How to make pickled beets

Prepare the Jars & Lids

• - Disinfect jars and lids by running them through the dishwasher (no soap) on a regular or sanitizing cycle. Keep the jars inside until ready to use to retain warmth.
• - Alternatively, simmer lids and rings in a pot of water for 10 minutes. Use a magnetic canning tool to safely remove them when needed.

Cook the Beets

• - Place unpeeled beets in a large pot and boil until tender (about 55 minutes or longer, depending on size).
• - Once cooked, transfer them to a sink filled with cold water.

Peel & Slice the Beets

• - Wearing gloves (to avoid staining), peel the cooled beets using a paring knife or by scrubbing with the rough side of a sponge.
• - Slice the beets and place them in a clean bowl.

Make the Brine

• - In a medium pot, combine:
• - 1 cup apple cider vinegar
• - 1 cup water
• - ⅓ cup sugar
• - 1 tsp coarse salt
• - ⅓ tsp dry ground mustard
• - 2 bay leaves
• - 1 sprig of thyme
• - Bring to a boil, stirring until the sugar dissolves. Simmer briefly, then remove from heat and let cool slightly.

Jar the Beets

• - Pack sliced beets and 5 whole peppercorns into a sterilized 1-liter jar.
• - Pour the warm brine over the beets, ensuring they’re fully submerged.
• - Loosely fasten the lid and let sit at room temperature for a few hours before tightening the seal and refrigerating.

Storage & Serving

• - Refrigerated beets will keep for up to 6 weeks.
• - Enjoy as a snack, in salads, or as a tangy side dish!