Ingredients:

  • 2 lbs medium, fresh beets (about 6-8)
  • 2 cups Water (for liquor)
  • 2 cups White Wine Vinegar (or Apple Cider Vinegar)
  • 5 cups Granulated Sugar
  • 1 tablespoon Fine Sea Salt
  • 1 teaspoon Whole Cloves (per 2 jars)
  • 1 teaspoon Black Peppercorns (per 2 jars)
  • 2 dried Bay Leaves (per 2 jars)
  • Optional: 1 small onion, thinly sliced (per 2 jars)

Instructions:

  1. Wash beets thoroughly, leaving tops and root ends intact. Place whole beets in a large stockpot, cover generously with water, and bring to a rolling boil.
  2. Simmer until the beets are easily pierced with a sharp knife (45 to 75 minutes depending on size). Drain the beets.
  3. Allow beets to cool enough to handle. Trim the root and stem ends, then peel the skins off; they should slip off easily. Cut the peeled beets into uniform bite-sized pieces (1/2-inch dice or 1/4-inch slices).
  4. Pack the sliced beets evenly into 4 pre-sterilised 1-pint jars, leaving 1 inch of headspace. Distribute the whole spices (cloves, peppercorns, bay leaves, and optional onion) evenly among the jars.
  5. In a medium saucepan, combine 2 cups water, vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring constantly until the sugar and salt are completely dissolved. Remove from heat.
  6. Carefully pour the hot pickling liquor over the beets in the jars, ensuring the beets are fully submerged while maintaining the 1-inch headspace. Tap jars gently to release air bubbles.
  7. Wipe the jar rims clean and seal the jars tightly with the lids. Allow the jars to cool completely on the counter at room temperature.
  8. Once cool, transfer the jars to the refrigerator. Allow the Pickled Beets to pickle for a minimum of 12 hours before serving.