Homemade Pickled Beets

This recipe yields a delicious batch of pickled beets that keeps wonderfully in the refrigerator and can be processed for long-term storage if desired. It’s simple, satisfying, and surprisingly rewarding — let’s dig in!Ingredients10 medium fresh beets (about 2.5–3 lbs)1 ½ cups white vinegar (5% acidity)1 cup apple cider vinegar1 ½ cups granulated sugar1 ½ cups water1 tablespoon pickling salt (or kosher salt)½ teaspoon whole cloves½ teaspoon whole allspice1–2 cinnamon sticksOptional: 1 sliced onion for added flavorInstructions1. Prepare the BeetsWash thoroughly and trim greens, leaving about 1 inch of the stems (this helps reduce bleeding).Place beets in a large pot, cover with water, and boil for 30–40 minutes until fork-tender.Drain, cool slightly, and slip off skins.Slice into ¼-inch rounds or wedges.2. Make the Pickling BrineIn a large pot, combine vinegars, sugar, water, salt, cloves, allspice, and cinnamon sticks.Bring to a boil, stirring until sugar dissolves.Reduce heat and simmer for 5 minutes. Remove cinnamon sticks before