Pickled Beets

*Note:
The amount of brine that you need will be determined by the amount of beets that you have, but for every 2 cups of beet juice that you have, you will use the corresponding amount of other ingredients.

Peel and chop the beets into 1″ to 2″ pieces. Place the beet pieces into a pot and cover the beets with water. Cover the pot and bring it up to a boil. Reduce the heat and simmer until the beets are fork tender, 10 to 15 minutes depending on the size of your pieces.

Use a slotted spoon to remove the beets from the beet juice and put the pieces into sterilized canning jars.

Measure out the amount of beet juice you have in the pot and stir in the corresponding amount of vinegar, sugar, salt, and pickling spices. Bring the brine to a boil. Reduce the heat and simmer the brine for 10 minutes.

Pour the hot brine over the beets to 1/2″ from the top. Add and tighten the lids to the jars and turn the jars upside down on the counter for 30 minutes to help the jars seal. After 30 minutes, turn the jars over and re-tighten the lids. Once the jar lids “pop”, store the pickles in a cool place. Any jars that do not pop, can be stored in the refrigerator and should be eaten first.