Step 1

Add the beets to a sterilized quart-sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove, and 1 sprig of herbs to each jar as well.

Step 2

Heat the water and vinegar over medium heat in a 2-quart saucepot. Add in the salt.

Step 3

Bring to a light simmer and stir until salt is dissolved for about 8 minutes.

Step 4

Pour the brine into the jars until the veggies are submerged.

Step 5

Let them sit out for 30 minutes on the counter. Then cover with a tight-fitting lid and store in the fridge.

Step 6

Always use a clean fork to retrieve veggies, and these will last several weeks.

Step 7

Start by boiling your beets and carrots for a few minutes. Then draining and placing in sterilized jars (see notes for how to do this).

Step 8

Make the brine as instructed above, and pour it over the veggies. Close with a tight-fitting lid.

Step 9

Bring a large pot of water to boil, with a rack on the bottom, put the jars in the boiling water (carefully), you want the water to come up to an inch from the top. Process for 10-15 minutes.

Step 10

Remove from the water, let cool, and store in a cool, dry place.