1. Cook the Beets

Trim stems, leaving 1 inch attached. Do not peel.

Place beets in a large pot and cover with water.

Bring to a boil and simmer for 30–40 minutes, or until fork-tender.

Drain, cool under cold water, and slip off the skins. Slice or quarter as desired.

2. Prepare the Pickling Brine

In a saucepan, combine:

1 cup vinegar

1 cup water

¾ cup sugar

1 tsp salt

Optional spices (cloves, allspice, cinnamon)

Bring to a boil, then reduce heat and simmer for 5 minutes.

3. Pickle the Beets

Place sliced beets in clean glass jars.

Pour hot brine over beets, covering them completely.

Seal jars with lids.

4. Chill and Store

Let cool, then refrigerate.

For best flavor, wait at least 24 hours before eating. Keeps up to 2–3 weeks refrigerated.

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