Ingredients
2 pounds (900 g) beets, peeled and cut into chunks
4 cloves garlic, peeled
6 peppercorns
2 bay leaves
3 cups (720 ml) water, boiled and cooled
1 tablespoon salt
Directions
Step 1
Divide the beet chunks evenly between two lidded jars. Add 2 cloves of garlic, 3 peppercorns, and 1 bay leaf to each jar.
Step 2
In a bowl, combine the boiled and cooled water with salt to create a brine. Stir until the salt is fully dissolved. Pour enough brine into the jars to completely submerge the beets.
Step 3
Secure the lids on the jars and allow them to sit at room temperature until foam starts to appear on top, approximately 1 week. Once foam appears, transfer the jars to a cool place (50°F/10°C) for 2 to 3 days. Finally, store the jars in the refrigerator.