Cook the Beets
Boil, steam, or roast beets until fork-tender (about 30–45 minutes depending on size).
Let them cool, then peel and slice into 1/4-inch rounds or wedges.
Prepare the Pickling Brine
In a small saucepan, combine vinegar, water, honey (or maple syrup), salt, peppercorns, and any optional spices.
Bring to a gentle simmer, then remove from heat.
Assemble
Pack the sliced beets into a clean glass jar.
Pour the warm brine over the beets, ensuring they’re fully submerged.
Refrigerate
Let cool to room temperature, seal the jar, and refrigerate.
Allow at least 2 hours (preferably overnight) for flavors to develop.
✅ Tips:
Lasts in the fridge for up to 2 weeks.
Use gloves when peeling beets to avoid staining your hands.
Add thinly sliced red onions or fresh dill for extra flavor!
