pickled beets

Ingredients: – 2 lbs fresh beets, trimmed and washed – 1 cup apple cider vinegar – 1 cup water – 1/2 cup granulated sugar – 1/2 teaspoon salt – 1/2 teaspoon whole black peppercorns – 2-3 whole cloves (optional) – 1 bay leaf Instructions: 1. Cook the Beets: – Place the beets in a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer until the beets are tender, about 30-40 minutes. – Drain the beets and allow them to cool. Once cooled, peel and slice the beets into 1/4-inch thick rounds or wedges. 2. Prepare the Pickling Liquid: – In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, black peppercorns, cloves (if using), and bay leaf. – Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Remove from heat and let it cool slightly. 3. Pickle the Beets: – Place the sliced beets into a clean glass jar or multiple jars. – Pour the warm pickling liquid over the beets, ensuring they are fully submerged. – Allow the mixture to cool to room temperature. 4. Refrigerate: – Once cooled, seal the jars with lids and refrigerate for at least 24 hours to allow the flavors to develop. The beets will taste even better after a few days. – Pickled beets can be stored in the refrigerator for up to 2 weeks.