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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.
