The ones my grandmother made she followed a 3, 2, 1 for the apple cider vinegar, water, and sugar (Example 1cup vinegar, 2/3 cup water, 1/3 cup sugar per pound of Beets) Then she added a piece(1/3rd in this case) of cinnamon stick & 4 - 6 whole cloves brought it to a boil on the stove then lets it steep in the pan until cool. She then poured it through a strainer into the cooled, cooked, & sliced beets.
It tasted a little like spicy gum drops. You can add more or less spice to your taste.
America’s Test Kitchen has a recipe that uses Whole Anise pods and Ginger. I always wonder what a little cardamom would do to the taste since it’s the spicy the Italians use in the biscotti recipe.
I have not tried experimenting but I should. Once I get settled in NH in a new home I will begin trying! Thank for sharing that.
-SB
Pretty much my recipe but without the spices. The trick for me was knowing how to make a weak brine, I do can them but you wouldn’t have to Snowy. Boil with the top stems still on so the beets don’t bleed into the water. just cut ff the leaves. Boil like you would a potato, not too soft. Let cool and the skins will come off easily under cool running water. Slice and put in a bowl. Mix the right amount of brine and the right strength. I use less vinegar and more water. Pour over the beet slices and refrigerate maybe a week. If you do just a jar at a time you can adjust the brine to your liking.