Homemade pickled beets

Name: Homemade pickled beets
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3 x 500 ml jars
Cuisine: Québécoise
Ingredients: 1 ½ lb (680 g) fresh beets, about 6 medium; 1 cup (250 ml) apple cider vinegar; 1 cup (250 ml) water; ¼ cup (60 ml) granulated sugar; 2 tsp (10 ml) kosher salt; 1 tsp (5 ml) mustard seeds; 1 tsp (5 ml) ground cinnamon; ½ tsp (2 ml) peppercorns; 2 pinches of red pepper flakes (optional); 1 bay leaf; A few sprigs of fresh dill

Preparation 20 min
Refrigeration 24 h
Cooking 1 h
Servings 3 x 500 ml jars
Freezing I do not suggest

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Beets

1 ½ lb (680 g) fresh beets, about 6 medium

Brine

1 cup (250 ml) apple cider vinegar
1 cup (250 ml) water
¼ cup (60 ml) granulated sugar
2 tsp (10 ml) kosher salt
1 tsp (5 ml) mustard seeds
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) peppercorns
2 pinches of red pepper flakes (optional)
1 bay leaf
A few sprigs of fresh dill

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Preparation

Preheat the oven to 400 °F (200 °C). Wash the beets under cold water, then remove the leaves and stems, setting the greens aside for another use. Wrap each beet individually and tightly in aluminum foil.
Place the foil packets on the center rack and roast for 1 hour, until a knife slides through easily. Remove from the oven, open the packets over the sink and peel the beets by rubbing them under cold running water. Cut into wedges.
Divide the still-warm beets into 3 x 500 ml Mason jars.
In a saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, cinnamon and red pepper flakes. Add the bay leaf and dill. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt, then remove from heat.
Pour the hot liquid over the beets, making sure they are well covered. Let cool to room temperature, then seal the jars with tight-fitting lids. Refrigerate for at least 24 hours before serving.