Cook the Beets – Boil or roast the beets until tender (about 30-40 minutes), then peel and slice or dice them.
Make the Brine – In a saucepan, heat vinegar, water, honey (or sugar), salt, and spices. Simmer for 5 minutes.
Pack the Jars – Place the sliced beets in a clean jar. Pour the hot brine over them, covering completely.
Cool & Store – Let cool to room temperature, then refrigerate for at least 24 hours before eating
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