Preparation Steps

• If not already cooked, roast or boil beets until tender, about 30–45 minutes for roasting or 20–30 minutes for boiling. Let cool, then peel and slice into 1/4-inch rounds.
• In a medium saucepan, combine white vinegar, water, granulated sugar and kosher salt. Stir over medium heat until sugar and salt dissolve and the mixture comes to a gentle simmer.
• Add mustard seeds, black peppercorns, whole cloves and the bay leaf to the brine. Simmer for 3–5 minutes to allow spices to release their flavor.
• Place sliced beets in clean jars or a heatproof container. Pour the hot brine over the beets, making sure they are fully submerged. Discard the bay leaf if desired.
• Let the jars cool to room temperature, then refrigerate. For best flavor, chill at least 24 hours before serving. Pickled beets will keep refrigerated for up to 2 weeks.