Homemade Pickled Beets

1. Boil beets: Cover beets with water in a pot, boil 30–40 min until tender, drain, and cool.

2. Peel & slice: Remove skins and cut into rounds or wedges.

3. Make brine: Boil vinegar, water, sugar, salt, and optional spices until sugar dissolves.

4. Pack jars: Place beets in sterilized jars, pour hot brine over, leaving 1/2 inch headspace.

5. Seal & chill: Close lids, cool, then refrigerate 24+ hours. Best after a few days.

Storage: Keeps 4–6 weeks in the fridge.