𝗛𝗲𝗮𝗹𝘁𝗵𝘆 𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗕𝗲𝗲𝘁𝘀 𝗥𝗲𝗰𝗶𝗽𝗲

1. Using paper towels or kitchen gloves, gently press your thumbs against the skin of each beet. The skin should slide off effortlessly.
2. Trim away the root tail and stem top.
3. Slice the beets into 41​-inch thick rounds, or cut them into uniform 1-inch wedges.

3. Infuse the Brine (Medium-Low Intensity)

1. Combine apple cider vinegar, water, sugar, and pickling salt in a non-reactive stainless steel saucepan over medium heat.
2. Stir constantly for 2–3 minutes until the sugar and salt dissolve completely.
3. Add the cinnamon stick, whole cloves, allspice berries, star anise, mustard seeds, and peppercorns.
4. Bring the brine to a gentle simmer (190∘F to 200∘F). Reduce heat to low, cover, and let simmer for 5 minutes to release essential oils.

4. Pack and Chill

1. Divide the sliced onions (if using) and cooked beet slices evenly between two clean 1-quart glass mason jars.
2. Pour the hot brine along with the whole spices over the beets, leaving 21​ inch of headspace at the top of each jar.
3. Tap the jars lightly on a wooden cutting board to release trapped air bubbles.
4. Wipe the jar rims clean with a moist paper towel, seal tightly with lids, and allow them to come to room temperature on the counter (approx. 1 hour).
5. Transfer to the refrigerator. For optimal flavor penetration, allow the beets to steep for at least 24 to 48 hours before serving.

Nutrition Facts

Serving Size: 21​ cup (approx. 110g)

Nutrient	Amount per Serving	% Daily Value
Calories	85 kcal	—
Total Fat	0.2 g	0%
Saturated Fat	0.0 g	0%
Trans Fat	0.0 g	—
Cholesterol	0 mg	0%
Sodium	290 mg	13%
Total Carbohydrate	20 g	7%
Dietary Fiber	2.5 g	9%
Total Sugars	16 g	—
Includes Added Sugars	9 g	18%
Protein	1.2 g	2%
Vitamin D	0.0 mcg	0%
Calcium	22 mg	2%
Iron	0.8 mg	4%
Potassium	280 mg	6%

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