- Prepare the Beets:
- Wash beets thoroughly to remove dirt.
- Trim tops, leaving 1 inch of stem to reduce bleeding during cooking.
- Place beets in a large pot, cover with water, and bring to a boil.
- Simmer for 30-40 minutes until tender.
- Drain and cool beets, then peel off the skins and slice into rounds or wedges.
- Prepare the Pickling Brine:
- In a saucepan, combine vinegar, water, sugar, and salt.
- Add cinnamon stick, cloves, and bay leaf if desired.
- Bring to a boil, stirring until sugar and salt dissolve, then simmer for 5 minutes.
- Pickling the Beets:
- Layer sliced beets (and onions, if using) in a clean glass jar.
- Pour hot brine over the beets, ensuring they are fully submerged.
- Cool to room temperature, then seal the jar and refrigerate.
- Let Them Pickle:
- Allow the beets to pickle in the fridge for at least 24 hours before serving. The longer they sit, the more flavorful they become!
🍽️ Serving Suggestions:
These vibrant, tangy pickled beets add a pop of color and flavor to any meal. Serve them as a side dish, top your salads, or enjoy them as a snack straight from the jar!
Enjoy this beloved recipe that’s been passed down in my family, and I hope it becomes a favorite in yours too! 💜
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