15-Minute Pickled Beets (Kitchen Hack Version)

1. 1

   Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.

2. 2

   Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.

3. 3

   Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.

4. 4

   Refrigerate beets for 2 to 3 days before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.