Quick Pickled Beets

• 4 Red beets
• 1 cup Water
• 1 cup Apple cider
• 1 cup Raw sugar
• 1 tbsp. Pickling spice

1. Wash and trim tops and tails from beets. You do not need to peel them.
2. Cook until tender - boil on the stovetop for 30-40 minutes until tender or in an Instant Pot for 20 minutes on High Pressure with a Quick Release.
3. Allow beets to cool then peel the skins off like you were peeling an egg.
4. Cut the beets into cubes or slices of your choice and place in a glass container (to avoid staining)
5. For the brine, while beets are cooking, in a microwave safe bowl, or saucepan on the stove, combine water, vinegar, sugar and pickling spice (optional) - bring to a boil, stirring a couple times until sugar is dissolved completely.
6. Pour hot brine over the cooked beets and allow to cool to room temperature before storing in the refrigerator.
7. Allow to stand for 24hrs.
8. Store in the fridge for up to 10 days.

Enjoy!

‍