One-half teaspoon of optional peppercorns Two to three peeled and crushed garlic cloves (optional) Optional: fresh dill or additional herbs
After cleaning and trimming the vegetables, boil them for 30 to 40 minutes, or until they are soft. After letting them cool,
slice them into wedges or rounds. Combine the apple cider vinegar, water, salt, and honey (or maple syrup) in a small saucepan.
Add the garlic, peppercorns, and mustard seeds, if preferred. Stir the liquid to make sure the honey dissolves fully and heat it until it reaches a boil. After that, turn off the heat.
Make sure the beets are well soaked in the hot brine by pouring it over them in a jar. Once the jar is at room temperature, add the herbs. Place a cover on it and store it in the refrigerator.
Pickled beets may really improve your culinary experience, whether you use them in sandwiches, as a side dish, or as a snack.
