These pickled beets add tangy sweetness and vibrant color to any meal.

1. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Bring to a boil, then simmer 5 minutes.

2. Add sliced beets and cook 5–7 minutes until tender but slightly firm.

3. Remove from heat and let cool to room temperature.

4. Transfer beets and liquid to a glass jar or container.

5. Cover and refrigerate at least 24 hours to develop flavor.

6. Serve as a side, in salads or sandwiches, or enjoy on their own.

Tips

• Use fresh, firm beets for best texture.

• Store in the fridge for up to 2–3 weeks.

• Adjust sugar or vinegar to taste for sweeter or tangier pickles.