Pickled Beets

🛒 Ingredients

• Beets 150 g · 64 kcal

👨‍🍳 Instructions

1. Wash beets thoroughly, trim the ends but leave the skins intact to prevent color bleeding; boil them in salted water until tender, about 30-45 minutes depending on size.
2. Drain the cooked beets, let them cool slightly, then peel and slice them into desired shapes (rounds, cubes, or wedges).
3. Prepare the pickling brine by combining water, white vinegar, sugar, and salt in a saucepan; add whole cloves and bay leaf. Bring to a boil, stirring until sugar and salt dissolve, then remove from heat.
4. Pack the sliced beets tightly into clean, sterilized jars, leaving about half an inch of headspace.
5. Pour the hot pickling brine over the beets, ensuring they are completely submerged. Remove any air bubbles, then seal the jars tightly.
6. Allow jars to cool to room temperature, then refrigerate for at least 24-48 hours before serving to allow flavors to meld. They can be stored in the refrigerator for several weeks.