Quick Pickled Beets with Dill

INGREDIENTS

  • 2 medium whole cooked beets

  • 1 cup apple cider vinegar

  • 1 cup water

  • ⅓ cup sugar

  • ½ teaspoon Sea Salt

  • 8 sprigs dill

INSTRUCTIONS

  • Remove and discard stem and skin from COOKED BEETS. Slice or cut beets to desired shape and thickness.

  • Pack beets into sterile jars, leaving ½ inch space at the top. Roughly chop dill and divide between jars.

  • Whisk together VINEGAR, WATER, SUGAR, and SALT in a heat-safe bowl (for microwave method) or sauce pan (for stove method).

  • Heat this mixture using a microwave or stove just until boiling.

  • Pour the hot brine mixture over sliced beets in the jars, leaving ½ inch space at the top.

  • Cool the jars of beets about 2 hours, or until they are room temperature.

  • Cover and refrigerate at least 24 hours up to 6 weeks or longer at your discretion. Serve chilled.

Haley Smith