Ingredients:
- 3 Red Beets
- 1 cup white vinegar
- 1 cup water
- 1/3 cup sugar
- 1 tbs salt
- 7 peppercorns
Instructions:
- Remove the stems of the beets and drop them into a large pot of boiling water. Allow the beets to simmer away until they are soft, but not too soft. About 15 minutes. Remove the beets from the water.
- Next up, remove the skin from the beets using a knife or vegetable peeler. Dice the beets into bite sized chunks and place into a mason jar.
- Let's kick on with the pickling liquid. In a small pot, pour in the water, vinegar, sugar, salt, peppercorns, and any other spices you want. (Cinnamon stick, star anise, bay leaves). Bring the mixture to a simmer until the salt and sugar has dissolved. Once disolved, remove the pot from the heat and pour the liquid over the beets in the mason jar. Cover and allow to sit for 1 hour.
- Beets should be stored in the refrigerator and will last up to six weeks!