Step-by-Step Instructions
1. Prepare the Beets
Leave about an inch of the stem and the root tail on the beets while boiling—this prevents them from “bleeding” all their color into the water. Boil in a large pot for 30–45 minutes until fork-tender.
2. The Magic Peel
Drain the beets and immediately plunge them into an ice bath. Once cool enough to touch, the skins should slide right off with just a little pressure from your thumb. Slice them into rounds or quarters.
3. Craft the Brine
In a small saucepan, combine the vinegar, water, sugar, salt, and spices. Bring to a boil, stirring until the sugar and salt are completely dissolved. Let it simmer for 2–3 minutes to let the spices infuse.
4. Jar It Up
Pack your sliced beets (and red onions, if using) into clean glass jars. Pour the hot brine over the beets, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top.
5. The Chill
Let the jars cool to room temperature on the counter, then seal them and pop them in the fridge. While you can eat them after a few hours, the flavor really hits its peak after 2 to 3 days.
