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Prepare the Beets: Wash the beets thoroughly to remove any dirt. Cut off the stems and leaves, leaving about 1 inch of the stems intact. This helps prevent the beets from bleeding too much color while cooking.
Cook the Beets: Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for about 45 minutes or until the beets are tender. You can check by inserting a fork or knife into the beets.
Peel the Beets: Once the beets are cooked and cool enough to handle, use your hands or a paper towel to rub off the skins. Be careful not to stain your hands, or wear gloves if desired.
Make the Brine: In a separate saucepan, combine 2 cups of white sugar and 1 tablespoon of pickling salt. Add 2 cups of water and bring it to a boil, stirring until the sugar and salt dissolve completely.
Pickle the Beets: Slice the peeled beets into thin rounds or wedges, depending on your preference. Pack the slices into sterilized jars, leaving some space at the top.
Add the Brine: Pour the hot brine over the beets in the jars, making sure the beets are fully submerged. Seal the jars with lids and process them in a water bath for 10 minutes to ensure they’re sealed properly.
Cool and Store: Allow the jars to cool at room temperature before storing them in a cool, dark place. Let the beets sit for at least 1-2 weeks before eating to allow the flavors to develop.
Serving and Storage Tips:
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