Pickled Beets

1. Cook the Beets:
   • Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30-40 minutes, or until the beets are tender when pierced with a fork.
   • Drain the beets and allow them to cool slightly. Once cool enough to handle, peel the beets and slice them into thin rounds or wedges, depending on your preference.
2. Prepare the Pickling Liquid:
   • In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, ground black pepper, and any optional spices (allspice, cloves, cinnamon stick, garlic, bay leaf).
   • Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
   • Once boiling, reduce the heat and simmer for 5 minutes to allow the flavors to meld.
3. Pickle the Beets:
   • Place the sliced beets into a sterilized glass jar or multiple jars if needed.
   • Pour the hot pickling liquid over the beets, making sure they are fully submerged.
   • If using garlic cloves or a bay leaf, add them to the jar(s) at this point.
   • Seal the jars with tight-fitting lids and let them cool to room temperature.
4. Refrigerate:
   • Once cooled, refrigerate the pickled beets for at least 24 hours to allow the flavors to develop. For best results, let them sit for 2-3 days before eating.
5. Serve:
   • Serve the pickled beets chilled as a side dish, in salads, or as a colorful garnish for sandwiches and burgers.

Conclusion:

Pickled beets are a simple yet flavorful way to enjoy the natural sweetness and earthy taste of beets with a tangy twist. The vibrant color and sweet-tart flavor make them a beautiful and delicious addition to your table, perfect for adding a pop of flavor to your meals. Whether you enjoy them on their own or as part of a dish, these pickled beets are sure to become a staple in your kitchen.