- 2 bunches of beets (about 20 small-med beets)
- 1 ½ cup water
- 1 ½ cup vinegar (white or apple cider or a combo of the 2)
- 1 Tablespoon fennel seeds
- ½ Tablespoon whole cloves
- 1 ½ cardamom pods
- 1 teaspoon black peppercorns
- 1 stick cinnamon
- ½ teaspoon sugar
Wash and trim beets. Save the greens for salad and compost the stems. In a large pot, cover beets generously with water and bring to a boil. Turn heat down to rapid simmer and cover. Cook until beets are soft to the touch and the skin comes off easily, about 25-30 minutes.
Drain and let cool. When cool to the touch, peel the skin. Slice or chop beets as desired. Set aside in heat-proof container.
In a separate pot, add water and vinegar and bring to a boil.
Add fennel seeds, whole cloves, cardamom pods, black peppercorns, cinnamon, salt and sugar. Bring pickling liquid to a boil. Carefully pour over beets, allow to cool at room temperature. Cover and refrigerate for a couple days to let flavors mingle.
Use these pickles in just about anything--salads, sandwiches, wraps, as a snack on their own or on a relish tray with other pickles & dips.
*Keeps in fridge for up to a month.