Ingredients:

  • 2 pounds (900g) medium-sized beets, scrubbed
  • Water, enough to cover the beets
  • 1 cup (240ml) distilled white vinegar (5% acidity)
  • 1 cup (240ml) water
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons (10g) kosher salt
  • 1 teaspoon (5ml) whole black peppercorns
  • 2 bay leaves
  • 1/2 teaspoon (2.5ml) mustard seeds (optional)
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)

Instructions:

  1. Scrub the beets thoroughly under running water. Trim the tops and roots, leaving about 1 inch (2.5cm) of stem attached.
  2. Place the beets in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until easily pierced with a fork (40-50 minutes).
  3. Drain and rinse with cold water. Peel the beets and cut into desired shape (slices, wedges, or cubes).
  4. Sterilize the jars and lids by boiling, dishwashing, or baking. Keep the jars hot until ready to fill.
  5. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, bay leaves, mustard seeds (if using), and red pepper flakes (if using). Bring to a boil, stirring until dissolved. Simmer for 5 minutes.
  6. Pack the cooked beets into the hot sterilized jars, leaving about 1/2 inch (1cm) of headspace.
  7. Pour the hot pickling brine over the beets, leaving 1/2 inch (1cm) of headspace. Remove air bubbles. Wipe rims clean. Place lids and screw on rings fingertip tight.
  8. Let the jars cool completely at room temperature. Check seals. Store sealed jars in a cool, dark place. Refrigerate unsealed jars.