Cook and peel the beets
Trim the beet tops, leaving about 1 inch of stem to prevent color loss during cooking.
Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30–45 minutes, or until the beets are easily pierced with a fork.
Drain and allow them to cool slightly. Rub the skins off under cool running water — they should slip off easily.
Slice the beets into rounds or cut them into wedges, depending on how you plan to use them.
Prepare the pickling brine
In a saucepan, combine the vinegar, water, sugar, salt, and any optional spices.
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, just long enough to dissolve the sugar and infuse the spices.
Pack the jars
Place the sliced or quartered beets into clean jars.
Carefully ladle the hot brine over the beets, leaving about ½ inch of headspace at the top.
If you are making refrigerator pickles, clean jars are sufficient — no additional sterilization needed.
Canning method (optional)
For long-term storage:
