CSA Week 3: Quick pickled beets

Quick pickled beets that were ready to eat in just a few hours! I made them by baking the beets whole until fork-tender, cooling them, peeling them, and slicing them. Then I heated up some cider vinegar, water, sugar, salt, and cloves to dissolve, layered the beets in a jar, poured over the pickling liquid, and used a butter knife to get out the air bubbles. They were perfectly pickly and delicious after just a few hours in the fridge! These should last at least a week - to make them last long-term all you have to do is get out the extra air and seal the mason jar by boiling the whole jar for about ten minutes.