📝 Ingredients:
🥄 6 medium beets (washed and trimmed)
🥄 1 cup white vinegar
🥄 1 cup water
🥄 1/2 cup granulated sugar
🥄 1/2 tsp salt
🥄 1/4 tsp ground cloves (optional)
🥄 1/2 tsp whole black peppercorns (optional)
🥄 1 cinnamon stick (optional)
👩🍳 How to Make ‘Em:
1. Boil the Beets
Toss the beets into a large pot, cover with water, and bring to a boil. Let them go for about 30–40 minutes, or until a knife slides in easily. Drain and cool them down.
2. Peel & Slice
Once they’re cool enough to touch, just rub the skins right off — they should come off like magic. Slice however you like: rounds, half-moons, wedges — it’s your call.
3. Make the Brine
In a saucepan, stir together the vinegar, water, sugar, salt, and any spices you’re using. Bring it all to a boil so the sugar fully dissolves.
4. Pack Your Jars
Layer the beet slices into clean mason jars. Carefully pour the hot brine over them until they’re covered, leaving a little room at the top.
5. Seal & Chill
Pop the lids on tight. Let the jars cool to room temp, then stick them in the fridge. Give them at least 24 hours, but honestly? They’re way better after 2–3 days.
⏳ Shelf life: About 4–6 weeks in the fridge — if they last that long.
💡 Tips to Make It Yours
- Always use clean utensils when grabbing from the jar (no fingers, please)
- Want to get fancy? Add garlic cloves, mustard seeds, or fresh herbs
- Label your jars with the date — and maybe a little “Eat Me 😋” note if you’re sharing
Final Take
This isn’t just about beets. It’s about taking something simple and making it sing.
One batch and you’ll see — it’s not just a recipe. It’s a fridge revolution.
