Ingredients

2 pounds fresh beets, peeled and sliced

1 cup white vinegar

1/2 cup water

1/2 cup granulated sugar

1 teaspoon salt

2 teaspoons black peppercorns

1 teaspoon mustard seeds

1 teaspoon whole cloves

2 whole bay leaves

INSTRUCTIONS.

1)  In a large pot, bring the sliced beets to a boil in water. Reduce the heat and simmer for 20-30 minutes, or until tender. Drain and set aside.

2)  In a separate saucepan, combine the white vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, whole cloves, and bay leaves. Bring the mixture to a boil, stirring to dissolve the sugar and salt.

3)  Place the cooked beets into sterilized jars.

4)   Pour the hot vinegar mixture over the beets in the jars, ensuring the beets are fully submerged. Leave about 1/2 inch of headspace at the top of each jar 

5)  Seal the jars with sterilized lids.

6)  Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to meld.

❗️NOTE! If desired after step three you can omit sealing the jar/s and cool at room temp then completely then refrigerate for 2 days before using.