Ingredients:

  • 2 lbs medium red beets, scrubbed
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1 cup apple cider vinegar
  • 1/2 cup filtered water
  • 2 tbsp honey
  • 1 tbsp coarse sea salt
  • 4 cloves garlic, smashed
  • 1/4 cup fresh dill, roughly chopped
  • 1 tsp whole black peppercorns

Instructions:

  1. Preheat oven to 400°F (200°C). Place scrubbed beets on a baking sheet, drizzle with oil, and sprinkle with 1/2 tsp salt.
  2. Seal beets tightly in a foil packet and roast for 60–90 minutes, or until a knife slides into the center with zero resistance.
  3. Allow beets to cool slightly, rub off the skins with a paper towel, and slice into 1/2-inch rounds.
  4. Combine apple cider vinegar, water, honey, and 1 tbsp sea salt in a saucepan over medium heat; simmer until honey and salt are dissolved.
  5. Remove brine from heat and stir in smashed garlic and black peppercorns; let sit for 5 minutes to infuse.
  6. Divide sliced beets and fresh dill evenly between three sterilized pint mason jars.
  7. Pour the hot brine over the beets until completely submerged, tap jars to remove air bubbles, and seal tightly.
  8. Cool to room temperature and refrigerate for at least 24 hours before serving.