Chock full of tangy-sweet flavor, vibrant color, and tender texture - these pickled beets are perfect for snacking on or using in all different kinds of recipes.
Prep the beets by removing the greens and scrubbing them free of dirt.
Rub the beets with olive oil and wrap all 4 beets in a large pieces of foil.
Place foil packet on a baking sheet and roast in the preheated oven for 1 hour or until fork tender.
Allow them to cool slightly and begin peeling the skin off the beets.
Thinly slice the beets and place them in a wide mouth mason jar.
In a small skillet, combine vinegar, sugar, kosher salt, ground mustard, peppercorns, and cloves.
Bring brine to a boil, boil for 5 minutes.
Pour brine over the top of the beets in the mason jar.
Refrigerate for at least 1 hour before serving (or as long as 24 hours).
Notes
Beets can be stored in the refrigerator for up to 6 weeks.
We recommend chilling the pickled beets in the refrigerator for 8 hours for best results before consuming, however, you can enjoy them as soon as 1 hour after chilling.