A delightful recipe for pickled beets that combines a tangy brine with aromatic spices, perfect for a quick and healthy side dish.
Combine the water, vinegar, sugar, and spices in a large pot and bring to a boil.
Stir the mixture occasionally to ensure the sugar dissolves completely.
Peel the roasted beets and cut them into quarters or slices.
Use gloves to avoid staining your hands while handling the beets.
Pack the beet pieces into a clean quart jar.
Pack the beets tightly but leave some space for the brine to circulate.
Pour the hot brine over the beets in the jar, ensuring they are fully submerged. Add filtered water if needed.
Use a funnel to pour the brine neatly into the jar.
Seal the jar and store it in the refrigerator for 3-4 days before enjoying.
The longer the beets marinate, the more flavorful they become.
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