Step 1

Wash the beets and remove most of the tops, leaving about 1/2 inch of beet top remaining.In a large boiling pot of water, cook the beets until barely tender.Remove from the stove.

Step 2

Submerge the beets in a large bowl of ice water, I find this helps the skins come off with more ease.

Step 3

Cut off the tops and the roots completely, then remove the skin.Peel and slice beets into preferred size, I like larger chunks and not slices.

Step 4

Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil; reduce the heat and simmer 10 minutes.

Step 5

Add the beets to the pickling liquid and return to a boil.Remove the spice bag.Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving 1/2 inch headspace.

Step 6

Remove any air bubbles with a non-metal utensil.Add additional pickling liquid, if needed, to keep the proper headspace.

Step 7

Wipe the jar rims thoroughly with a clean damp cloth, failure to do this can result in the jars not sealing properly!

Step 8

Seal the jars and process for 35 minutes in a boiling water bath.

Step 9

For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time.