Pickled Beets

Mildly tangy pickled beets - great as a side, in salads, or as a bread topping.

Ingredients

• 1 kgfresh beets
• 400 mlwater
• 200 mlapple cider vinegar
• 1 tspsalt
• 2 tbspsugar
• 5cloves
• 3bay leaves
• 1 tsppeppercorns

Instructions

1. Boil the beets unpeeled for about 40-50 minutes until soft, let cool, and peel.
2. Cut into slices or cubes.
3. Bring the water, vinegar, salt, sugar, and spices to a boil and simmer for 5 minutes.
4. Layer the beets into sterilized jars.
5. Pour the hot brine over the beets and seal the jars immediately.
6. Process in a canning pot at 80°C / 175°F for 20 minutes, or simply store in the fridge (keeps about 2 weeks).