Ingredients:

  • 2 lbs medium red beets
  • 1 medium red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp whole black peppercorns
  • 1 cinnamon stick
  • 3 whole cloves

Instructions:

  1. Boil the whole, scrubbed beets in a large pot of water until a knife slides easily into the center (usually 30-45 mins).
  2. Immediately plunge the beets into an ice bath to shock the skin; peel, slice into 1/4 inch rounds, and place them in jars along with the sliced red onions.
  3. Combine apple cider vinegar, water, sugar, salt, and whole spices in a small saucepan and bring to a simmer over medium heat until sugar and salt are dissolved.
  4. Carefully pour the hot brine over the beets and onions in the jars, ensuring the vegetables are completely submerged; press down with a spoon if necessary.
  5. Seal the lids tightly and allow the jars to cool to room temperature on the counter for about 1 hour.
  6. Transfer the jars to the refrigerator for at least 24 hours to allow flavors to penetrate the beets.