Just whipped up these gorgeous Red Beet Pickles, bursting with tangy goodness! Perfect for salads, sandwiches, or a healthy snack! 
Ingredients:
6 medium red beets, trimmed and scrubbed
1 cup apple cider vinegar
1 cup water
1/2 cup granulated sugar
1 teaspoon salt
2 cloves garlic, peeled and slightly crushed
2 bay leaves
1 teaspoon whole peppercorns
Directions:
Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until beets are fork-tender, about 30-45 minutes.
Drain the beets and let them cool enough to handle. Peel the skins off the beets and slice them into 1/4 inch slices.
In a saucepan, combine apple cider vinegar, water, sugar, salt, garlic, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer for 5 minutes.
Place the sliced beets in a jar and pour the hot vinegar mixture over them, ensuring the beets are completely submerged.
Allow the pickles to cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 120 kcal | Servings: 6 servings
