In a medium saucepan, combine the vinegar, water, sugar, salt, cinnamon stick, cloves, and bay leaf. Bring the mixture to a boil, stirring to dissolve the sugar and salt. Once it reaches a boil, reduce heat and simmer for about 5 minutes.
Pack the Beets:
Place the sliced beets into clean, sterilized jars. Pour the hot pickling liquid over the beets, ensuring that the beets are fully covered with liquid. Discard the cinnamon stick, cloves, and bay leaf if desired.
Seal and Store:
Seal the jars tightly and allow them to cool to room temperature. Once cool, store the jars in the refrigerator. Let the beets pickle for at least 24 hours before eating for the best flavor.
Enjoy:
These pickled beets can be stored in the refrigerator for up to 1 month. Serve them as a side dish, in salads, or enjoy them straight out of the jar!
Tips:
You can adjust the sweetness or tanginess by modifying the sugar and vinegar to your liking.
Add other spices like peppercorns or mustard seeds for extra flavor!
Pickled beets are a tangy, sweet, and delicious addition to any meal. Enjoy!
