Pickled Beets
Ingredients:
4 medium beets, cooked and peeled
1 cup white vinegar
1 cup water
½ cup sugar (adjust to taste)
1 teaspoon salt
½ teaspoon ground black pepper
2–3 whole cloves (optional)
1 bay leaf (optional)
Instructions:
- Wash the beets thoroughly, then boil or roast them until tender (about 30–45 minutes). Peel and cut into slices or cubes.
- In a saucepan, combine vinegar, water, sugar, salt, pepper, and spices (if using). Bring to a boil and stir until sugar dissolves.
- Place the cooked beets into sterilized jars.
- Pour the hot vinegar mixture over the beets, making sure they are fully covered.
- Seal the jars and let them cool to room temperature.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop.
