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Ingredients
- 2 pounds beets, peeled and cut into chunks
- 4 cloves cloves garlic, peeled
- 6 peppercorns
- 2 bay leaves
- Brine:
- 3 cups water, boiled and cooled
- 1 tablespoon salt
Method
- Distribute beet chunks between two jars with lids. Add 2 cloves garlic, 3 peppercorns, and 1 bay leaf to each jar.
- Combine water and salt in a bowl to make the brine; stir until salt is completely dissolved. Pour enough brine into the jars to completely cover the beets.
- Screw on lids and let jars sit at room temperature until foam starts to appear on top, about 1 week. Transfer jars to a cool place (50 degrees F, 10 degrees C) for 2 to 3 days after foam appears. Store in the refrigerator.
