Clean Beets

Rinse fresh beets in cool water removing any visible dirt and place cleaned beets into a large pot or stockpot and cover with water. Leave skins on.

Cook Beets

Bring water to a boil. Reduce heat and simmer for 40 minutes or until beets are knife tender. Similar to that of a baked potato; soft yet still a little firm. If it’s too soft you’ll end up with mushy beets.

Drain and Cool

Once the beets are at the desired tenderness remove from heat and carefully drain water into the sink and allow beets to cool completely.

Remove Skins and Slice

This next part is my favorite. Exposing the flesh of the beet! It is highly recommended that gloves are worn especially while removing the skins. If gloves are not worn there is a chance you’ll end up with yucky stains on your hands and especially under your nails.

Using a knife trim off beet roots and rub off skin.

Slice beets to your preference and set aside. 

Make the Brine

Place sugar, vinegar, water, salt and spices in a medium sauce pan and bring to a boil then turn heat down and simmer for 15 minutes.

Canning or Jarring

If planning to can beets sanitize your jars according to manufacturers recommendation. 

Place beets in jars. Add hot pickling liquid. Cover with a lid, let cool and refrigerate. If canning, prepare lids according to manufacturers recommendation.

Soak beets in pickling juice 2-3 days before serving.