Fed by the Farm.com
1/2 lb cooked beets
1/2 cup cider vinegar
1/2 cup filtered water
1 tbs white sugar
1/4 tsp ground
1/8 tsp salt
Fill a 12-ounce jar with chunks of cooked beets.
Combine the rest of the ingredients in a small pot and bring them to a low simmer for 3 minutes.
Pour the hot pickling liquid over the beets in the jar. Leave a 1/2" of space at the top of the jar. Screw on a lid.
Let cool on your counter for up to a day then move to the fridge. Ready in 2 days.
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