Ingredients:

  • 2 lbs fresh beets
  • 1 large red onion
  • 2 cups apple cider vinegar
  • 1 cup water
  • 0.5 cup granulated sugar
  • 1 tbsp sea salt
  • 1 tsp whole black peppercorns
  • 7 whole cloves
  • 1 cinnamon stick
  • 2 garlic cloves, smashed

Instructions:

  1. Place the whole beets in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for 30 minutes or until fork-tender.
  2. Drain the beets and immediately submerge the roots in an ice bath. Note: This thermal shock stops the cooking process and loosens the skin from the flesh.
  3. Rub the skins off with your thumbs or the edge of a spoon. Watch the skins slip right off with very little effort.
  4. Slice the peeled beets into 1/4 inch rounds or uniform wedges and pack them tightly into clean glass jars.
  5. Thinly slice 1 large red onion and tuck the rings between the beet layers for even distribution.
  6. In a medium saucepan, combine the apple cider vinegar, 1 cup of water, sugar, sea salt, peppercorns, cloves, cinnamon stick, and smashed garlic. Bring to a gentle simmer over medium heat, stirring until the sugar and salt are fully dissolved.
  7. Simmer the liquid over medium heat 5 minutes until the sugar and salt have completely dissolved.
  8. Pour the hot brine over the beets and onions, making sure every slice is fully submerged in liquid.
  9. Let the jars sit on the counter until they reach room temperature, then seal tightly and move to the fridge.
  10. Allow the jars to cool to room temperature on the counter before transferring them to the refrigerator. For the best flavor infusion, let them chill for 24 to 72 hours before consuming.