Ingredients
- 2 pounds fresh beets trimmed
- 1 cup water
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon whole black peppercorns
- 1/4 teaspoon ground cloves
Instructions
- Wash and trim the beets, leaving about an inch of the stem. Boil them in enough water to submerge, until beets are tender, about 25-30 minutes. Drain and cool until they can be handled, then peel.
- Slice the cooked beets into 1/4 inch-thick slices (or whatever shape you like), and pack them into a clean mason jar.
- In a saucepan, combine water, vinegar, sugar, salt, peppercorns, and cloves. Bring to a boil, then simmer for 5 minutes. Pour the hot brine over the beets in the jar, ensuring they are completely submerged. Dry off the rim of the jar with a paper towel, if necessary. Seal the jar with a new lid.
- Allow the jar to cool to room temperature, then refrigerate for at least 24 hours before serving to enhance the flavors.
