- 4 to 5 beets (peeled – compost the skins)
- 2/3 cup of white vinegar (can sub for kombucha that’s turned into strong vinegar or apple cider vinegar)
- 3 tablespoons of organic sugar
- Salt and pepper to taste
- Begin by peeling the beets and cutting off the ends – compost the peels and ends, but save the greens for later. You can use them in a stir fry or as a spinach substitute. Chop the beets up and add them to a medium pot. Cover them with water and bring them to a boil on high heat, then lower the heat. Let it simmer for 35 to 45 minutes (depends on the size of the beets). Check them with a fork to see if they’re pierced easily – if so, they’re done.
- Strain the beets, making sure to catch the excess water in another bowl. Give this water to your plants so it doesn’t go to waste (yes, it’ll be dyed pink, but that doesn’t mater – plants will still drink it up and it won’t harm them).
- Transfer the beets into a clean mason jar – I used two 16 oz mason jars. It depends on how many beets you’re making. If you have a lot, you’ll need a bigger jar (and you’ll probably have to double the amount of vinegar and sugar you use too). Keep the lid off, for now.
- In a seperate sauce pan, combine vinegar, sugar, salt and pepper together. Heat and stir until the sugar is fully dissolved into the solution, then pour it over the beets. Seal with the lid and place it into the refrigerator. I suggest letting it marinate for a week before popping it open and enjoying a taste. You could probably get away with eating them just two days after making them, but I like to really let them pickle (they improve in flavor with age). Give it a go and see what you like best!