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



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.




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