Easy to make, and can last up to 6 weeks. When you’ve finished the beets, the brine can be brought back to a boil and reused. Or, use it to marinate hard boiled eggs. This recipe uses a 1 quart jar.
INGREDIENTS
- 2 large beets (~11 in. circumferance)
- 1 cup cider vinegar (or white vinegar)
- 1 cup water
- 1/3 cup sugar
- 1 tsp kosher salt
- 1/4 tsp ground mustard
- 5 whole peppercorn
- Onion (optional)
- Garlic (optional)
- Cinnamon stick (optional)
DIRECTIONS
- Cook beets in Instant Pot for 25 minutes high, 15 minutes natural release.
- Cool, peel, and slice the beets.
- Bring vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Take off heat to cool.
- Add peppercorns and beets to clean glass jar. Pour the brine in, covering the beets.
- Cover and set aside for several hours (up to 24), then transfer to refrigerator.
- Serve after two days.