Step 1

First up, gather all of your ingredients and wash two mason jars.

Step 2

In a flat pan pour in the vinegar and pickling spices. Bring to a boil and then simmer for about 15 minutes.

Step 3

While the spice is simmering, wash and cut the carrots and beets. I left my beets uncooked for added texture and crunch. They turned out well so it's worth a try.

Step 4

Layer the carrots in one jar and the beets in the other.

Step 5

Now, cover with the pickling spice. I left all of my spice in the jar for added heat. If you're not looking for a lot of heat in the pickling, then strain out the spices before filling the jars. Ensure you cover all the carrots and beets.

Step 6

Done. Put in the fridge for at least 24 hours before you eat them. Also, they will keep up to 3 weeks.