Ingredients:

• 2 pounds (900 g) fresh beets, peeled and sliced or cut into wedges
• 1½ cups (360 ml) vinegar (white or apple cider)
• 1 cup (240 ml) water
• 2 tablespoons sugar (optional, but helps balance beets’ earthy sweetness)
• 1 tablespoon salt
• 1–2 tablespoons of The Spice Way Pickling Spice (depending on how strong you want the flavors)

Instructions:

1. Prepare Beets: Peel and slice the beets into rounds or wedges about ¼ inch (6 mm) thick.
2. Par-Cook (Optional): If you like softer pickled beets, blanch or steam them for ~10 minutes until just fork-tender. For a crisp bite, skip par-cooking.
3. Make Brine: In a saucepan, bring vinegar, water, sugar, and salt to a boil. Turn off heat and stir in the pickling blend.
4. Pack Jars: Place beets in a clean jar or container. Pour the hot brine over them, ensuring the spices are distributed. Leave about ½ inch (1 cm) of headspace.
5. Cool & Store: Let the jar cool to room temperature, then seal and refrigerate. For best flavor, wait at least 3 days before enjoying. They’ll keep well for several weeks in the fridge.

Serving Suggestions:

• Salads: Add pickled beet slices to leafy greens or grain salads.
• Platters: Serve them alongside cheeses, cured meats, or pickled eggs.
• Sandwiches & Wraps: Use them to add tang and color to sandwiches or wraps.