1. Cook and peel the beets
Trim beet tops, leaving 1 inch of stem to prevent bleeding.
Place beets in a large pot and cover with water.
Bring to a boil, reduce heat, and simmer 30–45 minutes, or until easily pierced with a fork.
Drain and cool slightly; rub skins off under cool water (they peel easily).
Slice or quarter beets as desired (slices for sandwiches; wedges for salads).
2. Make the pickling brine
Combine in a pot:
vinegar
water
sugar
salt
spices (whole spices may be tied in cheesecloth or added loose)
Bring to a boil, then reduce heat and simmer 5 minutes.
3. Pack the jars
Fill sterilized jars with sliced or quartered beets.
Ladle hot brine over beets, leaving ½ inch headspace.
If doing refrigerator pickles, just use clean jars—no need to sterilize further.
4. For canning (optional but traditional)
Remove air bubbles.
Wipe rims and apply lids.
Process jars in a boiling-water bath for 30 minutes (adjust for altitude).
Cool 12–24 hours and check seals.
Properly canned pickled beets last up to 1 year.
5. For quick refrigerator pickles
Pour the hot brine over the beets in jars.
Cool, cover, and refrigerate.
Flavor is best after 24–48 hours.
Refrigerator pickled beets keep 2–3 months.
Serving Ideas
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In salads (especially with goat cheese!)
With sour cream
On sandwiches
As a sweet-tart side dish
Chopped into vinaigrettes or dips
