Ingredients :
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Instructions :
Cook Beets:
Scrub beets with vegetable brush. Trim tops to 1″. Simmer in Dutch oven 25-30 mins until fork-tender.
Prep Beets:
Cool, peel, and slice with mandolin (⅛” thickness). Place in bowl.
Make Brine:
In saucepan, combine vinegar, sugar, cloves, allspice, and salt. Boil 5 mins.
Pickle:
Pour hot brine over beets. Cool 15 mins.
Store:
Transfer to mason jars. Seal; refrigerate ≥1 hour (24 hrs for best flavor).
