1. Cook the Beets
Wash the beets thoroughly and trim the tops and roots. Place them in a large pot, cover with water, and boil until they are fork-tender, about 30–45 minutes depending on their size.
Allow them to cool, then peel and slice or cut them into bite-sized pieces.
2. Prepare the Pickling Liquid
In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and black peppercorns. Bring the mixture to a gentle simmer and stir until the sugar and salt dissolve.
3. Fill the Jars
Place the sliced beets into clean glass jars. Add the garlic and sliced onion if desired.
Pour the warm pickling liquid over the beets, making sure they are completely covered.
4. Cool and Refrigerate
Let the jars cool to room temperature, then cover tightly and refrigerate.
For the best flavor, allow the beets to marinate for at least 24 hours before eating.
5. Enjoy!
Serve your pickled beets chilled as a side dish, add them to salads, or enjoy them straight from the jar.
Tip: Keep these as refrigerator pickles unless you are following a tested, safe canning recipe. Refrigerated pickled beets should remain covered by the brine and kept cold.
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