Boil the Beets: Place beets in a large pot, cover with water, and boil until tender, about 30–40 minutes. Drain and allow to cool.
Peel and Slice: Once cool enough to handle, peel the skins off—the skins should slide off easily. Slice the beets into rounds or wedges, as desired.
Prepare the Brine: In a saucepan, combine vinegar, water, sugar, salt, and any optional spices. Bring to a boil, stirring until the sugar dissolves completely.
Pack the Jars: Place the sliced beets into sterilized mason jars. Carefully pour the hot brine over the beets, leaving about 1/2 inch of headspace at the top.
Seal and Chill: Seal the jars with lids. Let them cool to room temperature, then refrigerate. The pickled beets will taste even better after a few days.
Serving and Storage Tips
