about 3 lbs. beets (greens removed; but don't throw them away! Use them in place of collards in this recipe.)
2 cups apple cider vinegar
2 cups water
2 cups granulated sugar
3 - 4 cloves of garlic, sliced in half
Pot and saucepan
Glass jar with lid (I used a canning jar, but you can use an empty mayo jar, or something similar)
How to Do It:
1. Begin by cooking the beets. Scrub them clean and slice off the stems. Put them in a pot and cover with water; place the pot over medium high heat and bring to a boil. Reduce the heat to medium, cover with a lid, and cook until fork tender. How long this takes depends upon the size of the beets, but average-sized beets take about 25 minutes or so. Remove the beets from the pot and set aside to cool. (Hint: Let the water cool and use it to water plants; it's a great natural fertilizer!)
2. While the beets cook, make the brine by pouring the vinegar, water, sugar, and garlic in a saucepan placed over medium high heat. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and allow to cool completely.
3. Once the beets are cooled enough to comfortably handle, slip off the peels. Slice the beets, place in the jar, and cover with brine. Seal with a lid and refrigerate for at least a few days before eating.