4 whole cloves (optional)
1 small cinnamon stick (optional)
Instructions
Step 1: Cook the Beets
Wash the beets thoroughly and trim off the leaves, leaving about 1 inch of stem attached. Place the beets in a large pot and cover with water. Bring to a boil over medium-high heat.
Reduce the heat and simmer for 35–45 minutes, or until the beets are fork-tender. Cooking time will vary depending on the size of the beets.
Step 2: Cool and Peel
Drain the cooked beets and allow them to cool until they can be handled comfortably. Using your hands or a paper towel, gently rub off the skins. They should slide off easily.
Slice the beets into rounds about ¼ inch thick or cut them into wedges, depending on your preference.
Step 3: Prepare the Brine
In a medium saucepan, combine the white vinegar, apple cider vinegar, sugar, water, salt, peppercorns, cloves, and cinnamon stick.
Bring the mixture to a gentle boil, stirring occasionally until the sugar completely dissolves. Reduce the heat and simmer for 5 minutes to allow the spices to infuse the brine.
Your pickling brine is ready! On the next page you’ll learn how to pack the jars, store the beets safely, and serve them for the best flavor.
