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1
*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.
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2
Peel and chop the beets into 1 to 2 pieces.
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3
Place the beet pieces into a pot and cover the beets with water.
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4
Cover the pot and bring it up to a boil.
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5
Reduce the heat and simmer until the beets are fork tender, 10 to 15 minutes depending on the size of your pieces.
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6
Use a slotted spoon to remove the beets from the beet juice and put the pieces into sterilized canning jars.
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7
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.
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8
Bring the brine to a boil.
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9
Reduce the heat and simmer the brine for 10 minutes.
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10
Pour the hot brine over the beets to 1/2 from the top.
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11
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.
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12
After 30 minutes, turn the jars over and re-tighten the lids.
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13
Once the jar lids pop, store the pickles in a cool place.
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14
Any jars that do not pop, can be stored in the refrigerator and should be eaten first.
