2cupsbeets, peeled and cut into ½-inch cubes(270 g)
Brine ingredients
½cupwater(118 ml)
¼cupapple cider vinegar(59 ml / unfiltered raw vinegar with the "mother" is best)
¼cupred wine vinegar(59 ml)
2tablespoons100% pure mape syrup
¼teaspoonsalt
⅛teaspoonclove powder
Instructions
Place the beets into a saucepan and cover them with water by 1–2 inches. Bring the water to a boil then reduce the heat and simmer for 15–20 minutes, or until you can easily pierce the beets with a fork. They should be tender but not mushy.
While your beets are simmering, whisk together the brine ingredients in a bowl or liquid measuring cup and set aside.
When the beets are tender, drain them in a colander (discard the water), then transfer them to your glass jar. Tap the glass jar on your counter to help them settle.
Carefully pour the brine mixture over the beets until they are completely submerged.
Refrigerate at least 24 hours before serving.
Notes
Do not use a metal or plastic container for your beets as they'll negatively affect the flavor.