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Boil, steam, or roast beets until fork-tender (about 30–45 minutes depending on size).
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Let them cool, then peel and slice into 1/4-inch rounds or wedges.
Prepare the Pickling Brine
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In a small saucepan, combine vinegar, water, honey (or maple syrup), salt, peppercorns, and any optional spices.
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Bring to a gentle simmer, then remove from heat.
Assemble
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Pack the sliced beets into a clean glass jar.
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Pour the warm brine over the beets, ensuring they’re fully submerged.
Refrigerate
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Let cool to room temperature, seal the jar, and refrigerate.
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Allow at least 2 hours (preferably overnight) for flavors to develop.
✅ Tips:
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Lasts in the fridge for up to 2 weeks.
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Use gloves when peeling beets to avoid staining your hands.
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Add thinly sliced red onions or fresh dill for extra flavor!
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I make this every night and haven’t gained a single pound. It’s the only cake I can eat after dinner. It’s only 90 calories!
