INGREDIENTS:
2–3 cups peeled and diced or sliced beets
1 cups water
1 cups apple cider vinegar
1/2 Tsp fine salt
1/2 Tsp peppercorns
2 cloves garlic
1 clove
1 sprig of fresh dill or rosemary, optional
QUICK PICKLE DIRECTIONS:
Add the beets to a sterilized 1Litre sized jar. Add 2 cloves of garlic, 1 clove, and 1 sprig of herbs to each jar as well.
Heat the water and vinegar over medium heat in a 2 Liter saucepot. Add in the salt.
Bring to a light simmer and stir until salt is dissolved for about 8 minutes.
Pour the brine into the jars until the veggies are submerged.
Let them sit out for 30 minutes on the counter. Then cover with a tight-fitting lid and store in the fridge.
Always use a clean fork to retrieve veggies, and these will last several weeks.
Recipe Notes:
The best way to sterilize a mason jar for pickling and canning is to submerge it in boiling water. A great tip is to have a large pot of water with boiling water for this purpose and later to process the jars.