2. Prepare the Pickling BrineIn a saucepan, combine:1 cup vinegar1 cup water¾ cup sugar1 tsp saltOptional spices (cloves, allspice, cinnamon)Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Pickle the BeetsPlace sliced beets in clean glass jars.Pour hot brine over beets, covering them completely.Seal jars with lids.
4. Chill and StoreLet cool, then refrigerate.For best flavor, wait at least 24 hours before eating. Keeps up to 2–3 weeks refrigerated.
