Pickled Beets with Garlic & Herbs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 pounds beets, trimmed, peeled, and sliced

1 cup apple cider vinegar

1 cup water

1/2 cup granulated sugar

1 teaspoon salt

1 teaspoon whole black peppercorns

1 teaspoon mustard seeds

2 cloves garlic, peeled

Optional: a few sprigs of fresh dill or thyme

Instructions:

1. Cook the Beets:
Place the beet slices in a large pot and cover with water. Bring to a boil, reduce heat, and simmer for 25–30 minutes or until fork-tender. Drain and set aside.

2. Make the Pickling Brine:
In a saucepan, combine the apple cider vinegar, 1 cup water, sugar, salt, peppercorns, mustard seeds, and garlic cloves. Bring to a simmer and stir until sugar and salt dissolve.

3. Pack the Jars:
Place the sliced beets into clean glass jars. Add a sprig of dill or thyme to each jar if using. Pour the hot brine over the beets, ensuring they are completely covered.

4. Seal and Chill:
Let cool to room temperature. Seal jars with lids and refrigerate for at least 24 hours (best after 2–3 days). They’ll keep in the refrigerator for up to 3 weeks.