(Makes about a cup and a half)
- 3 medium cooked beets, peeled and sliced
To cook beets, simmer covered in water for 20-30 minutes until they are just tender when pierced with a fork.
To make the brine:
- ½ cup water
- ½ cup cider vinegar
- ½ tsp sugar
- ½ tsp salt
Bring the water, vinegar, sugar, and salt to a boil and cook, stirring, until the sugar melts.
You can vary your pickle recipe by adding any spices or seasonings that you like. I like to add a few garlic cloves and/or very thinly sliced red onion, maybe a sprig of dill. Some folks like to add a cinnamon stick or cloves. The possibilities are endless.
Place the sliced beets into a clean sterilized jar, leaving about an inch of space at the top. Pour the hot brine over the beets being sure to completely cover the beets, and screw on your metal lid. Allow to cool somewhat (to the touch, so that you can pick it up without burning yourself) and then refrigerate.
Please note that this is not a canned shelf-stable product and must be refrigerated. The pickled beets will last for up to 6 weeks in the refrigerator.