Ingredients:

  • 2 lbs red beets, scrubbed and trimmed
  • 1 cup apple cider vinegar
  • 1/2 cup white distilled vinegar
  • 3/4 cup granulated sugar
  • 1 tbsp kosher salt
  • 4 whole cloves
  • 1 tsp whole black peppercorns
  • 1/2 tsp mustard seeds

Instructions:

  1. Place scrubbed beets in a pot of water and bring to a boil. Simmer for 30–45 minutes until a fork pierces the center with slight resistance.
  2. Immediately plunge cooked beets into an ice bath for 5 minutes, then use your thumbs to slide the skins off.
  3. Slice the beets into 1/4-inch rounds.
  4. Combine apple cider vinegar, white vinegar, sugar, salt, cloves, peppercorns, and mustard seeds in a small saucepan.
  5. Heat over medium-high, stirring constantly until the sugar and salt have completely dissolved and the liquid reaches a light simmer.
  6. Turn off the heat and let the brine sit for 2 minutes to allow the cloves to bloom.
  7. Divide the sliced beets evenly among four glass pint jars.
  8. Pour the hot brine over the beets, ensuring they are completely submerged, leaving 1/2 inch of headspace.
  9. Let the jars sit at room temperature until cool to the touch, then seal with lids and transfer to the refrigerator.
  10. Wait at least 24 hours for the beets to reach peak flavor saturation.