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Ingredients - Yields = 1 quart jar
4 medium beets, peeled and shredded (I use a food processor to shred, but you can shred with a grater) 1 cup apple cider vinegar 1 cup water 3 - 4 Tablespoons white sugar 1 teaspoon coarse salt 5 whole black peppercorns 1 bay leaf |
Steps
- Cut off beet tops. Peel and shred beets. (I shred them in a food processor, but you can shred with a grater.)
- NOTE: I like my beets a bit crunchy, so I don’t cook them first. However, you can put the shredded beets into the brine in Step 3 below, as you are bringing the brine to a boil. They will cook enough, but not too much and get mushy. Dip them into the jar with a slotted spoon, then pour in brine.
- In a saucepan, add apple cider vinegar, water, sugar, salt, bay leaf, and peppercorns. Bring to a boil over medium heat, stirring until sugar is dissolved. Turn down heat and simmer for a few minutes. Remove from stove and allow to cool a bit. Remove the bay leaf.
- Place the shredded beets into a clean quart-sized glass jar. Don’t fill all the way; allow room for liquid.
- Pour the brine in, covering the beets.
- Set the jar aside and put a lid on the jar, but leave it loose for about two hours or until beets reach room temperature. Then, tighten the lid and refrigerate the beets. You can eat them immediately, but they are definitely better after overnight or a day or so in the refrigerator.
- Serve in salads, as a side condiment, etc. The beets will keep for about a month in the refrigerator.
