1st Step

Begin by thoroughly rinsing the beets to remove any grime or detritus. Remove the stems’ crowns and roots, leaving approximately one inch of stems intact. This will prevent excessive pigment loss from the beets during preparation.

2nd Step

Place the beets that have been trimmed in a large container and submerge them with water. Bring the water to a boil and simmer the beets until tender but firm. Depending on the quantity of the beets, this can take between 30 and 45 minutes.

3rd Step

Once the beets are prepared, drain them and allow them to chill until they are manageable. Remove the epidermis with your fingertips or a paring knife. The epidermis should readily peel off. Cut the peeled beets into desired thickness rounds or segments. Keep in mind that thinner segments will deteriorate more quickly.

4th Step

In a saucepan, combine white vinegar, water, granulated sugar, salt, black peppercorns, minced garlic cloves (if using), and any desired fresh herbs.

5th Step

Stirring occasionally, bring the mixture to a boil while dissolving the sugar and salt. Allow the pickling liquid to percolate for a few minutes so the flavors can combine. Then, remove the object from the heat and allow it to settle to room temperature.

6th Step

Place the sliced beets in a jar or container made of spotless glass. Pour the chilled pickling liquid over the beets and submerge them entirely. If necessary, position a small weight (such as a clean stone or a weight made from disinfected glass) on top of the beets to keep them submerged in the liquid.

7th Step

Place the securely sealed container in the refrigerator. Allow the beets to pickle for at least 24 hours; however, the longer they remain, the more flavorful they will become.

8th Step

Once preserved to your satisfaction, the beets can be stored for up to one month in the refrigerator.