Step-by-Step Instructions

1. Prepare the Beets

1. Trim the beet tops, leaving about 1 inch of the stem. Do not cut the roots — this keeps the color and nutrients from bleeding out.
2. Rinse the beets thoroughly to remove dirt.
3. Place them in a large pot and cover with water.
4. Bring to a boil, then reduce heat and simmer 35–50 minutes, depending on beet size, until fork-tender.

Tip: Smaller beets cook faster; check every 10 minutes after the first half hour.

2. Cool and Peel

1. Drain the beets and immediately transfer them into a bowl of ice water.
2. Once cooled, use your hands to slide the skins off. They will peel easily.
3. Cut beets into:
   • Slices
   • Chunks
   • Or thin julienne strips (great for salads)

3. Make the Pickling Brine

1. In a medium saucepan, combine:
   • Vinegar
   • Water
   • Sugar
   • Salt
2. Add your optional spices for flavor.
3. Bring the brine to a gentle boil, stirring until sugar dissolves.
4. Remove from heat.

4. Pack the Jars

1. Sterilize your jars by boiling them or running them through the dishwasher on high heat.
2. Pack the sliced or chunked beets tightly into the jars.
3. (Optional) Add onion slices or garlic between the layers.
4. Pour the hot brine over the beets, covering completely.

Leave a small space at the top (about ½ inch).

Seal jars with lids.

5. Store and Rest

• Let jars cool to room temperature.
• Refrigerate for at least 24 hours before eating for the flavors to develop.
• Best flavor is after 3–7 days.

Storage Time:

• In the refrigerator: up to 2–3 months
• If water-bath canned: up to 1 year

Flavor Variations

Style	Add to Brine	Flavor Profile
Sweet Grandma Style	Extra ½ cup sugar	Mild, sweet, classic
Tangy & Bright	Use apple cider vinegar instead of white	More fruity and acidic
Spicy Pickled Beets	Add chili flakes or sliced jalapeño	Warm heat kick
Savory Herb	Bay leaf + peppercorns + garlic	Earthy, deeper flavor

Serving Ideas

• Add to salads with goat cheese or feta
• Serve with grilled meats
• Eat as a snack straight from the jar
• Add slices to sandwiches or wraps
• Mix into cold pasta or grain salads