Bring the mixture to a boil over medium-high heat.
Once the sugar dissolves completely, simmer for 2–3 minutes.
Remove from heat and discard the spice bag if used.
Step 3: Fill the Jars
Pack sliced beets tightly into sterilized glass jars.
Pour the hot brine over the beets, making sure they are fully covered.
Leave ½ inch (1.3 cm) of headspace at the top.
Tap jars lightly or use a clean utensil to remove any air bubbles.
Wipe the rims, seal with clean lids.
Step 4: Choose Your Storage Method
Quick Refrigerator Pickles (Easy Method):
Let the jars cool to room temperature.
Store in the refrigerator.
Wait at least 24–48 hours before eating; 1 week gives the best flavor.
Good for up to 6 weeks in the fridge.
Canning for Long-Term Storage (Optional):
Place sealed jars into a boiling water bath canner.
Process for 30 minutes (adjust for altitude).
Carefully remove jars and let cool undisturbed for 12–24 hours.
Check for sealed lids (they should not flex when pressed).
Store in a cool, dark place for up to 1 year.
Pro Tips:
Don’t skip roasting if you want sweeter, more intense flavor.
Add onions or eggs for variations (beet-pickled eggs are a classic).
Use apple cider vinegar for a mellower flavor, or mix vinegars.
Wear gloves to avoid stained hands.
Use golden beets for a beautiful orange-yellow version.
ADVERTISEMENT
