Step 1

Trim leaves 2 inche from beet root.

Step 2

Place trimmed beets in large saucepan. Cover with water. Add 1-2 T⅞ablespoons of white vinegar.

Step 3

Boil until tender, approximately 25 minutes to an hour depending on size of beet.

Step 4

Cool in cold water until easy to handle.

Step 5

Remove skins using gloved hands or a vegetable peeler, and dice into bite-sized chunks.

Step 6

Add diced beets to a clean jar or glass bowl.

Step 7

In a saucepan, boil water, sugar and white vinegar, whisk to mix.

Step 8

Pour hot brine over diced beets.

Step 9

Cool, cover and refrigerate for a minimum 18 to 24 hours before eating.