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.