Components:
Eight large, fresh beets
One cup vinegar (for a milder flavor, use apple cider vinegar)
1/2 cup of sugar, granulated
one and a half tsp whole cloves
One and a half tsp whole allspice
Half a teaspoon of salt
Instructions:
First, give the beets a good clean and trim the tops to about 1 inch.
After putting the beets in a Dutch oven, cover them with water. Heat to a boil on a medium-high heat setting.
After the beets reach a boiling point, lower the heat to a simmer and cover the pot. Simmer the beets for 25 to 30 minutes, or until a fork pierces them easily.
After cooking, take the beets out of the water and let them cool. Peel and slice the beets after they have cooled. After slicing, place the beets in a big basin and save.
Combine the vinegar, sugar, allspice, cloves, and salt in a small saucepan. Over medium heat, bring the mixture to a boil while stirring from time to time. To let the flavors melt together, simmer it for around five minutes.
Make sure all of the sliced beets in the bowl are equally coated by carefully pouring the hot vinegar mixture over them.
To let the flavors meld, cover the bowl and chill the pickled beets for at least an hour.
Remove the pickling juice from the beets before serving.
Savor your delectable homemade pickled beets as a zesty accompaniment to salads and sandwiches or as a beautiful side dish.
With its striking hues and flavorful, well-balanced sweet and tart pickled beets, this recipe is sure to liven up any meal.
