While individual recipes differ, pickled beet recipes usually require beets, salt, sugar, onions and select types of vinegar. Additional nuances include roasting the beets with herbs and aromatics beforehand, or adding pickling salts and spices such as clove and cinnamon.
To roast the beets before pickling, clean 6 medium beets without removing the stems, and toss them with 2 large shallots, 2 rosemary sprigs and 2 teaspoons of olive oil. Roast the marinated beets in a foil pouch at 400 degrees Fahrenheit for 40 minutes, allow them to cool, remove the skins and slice thinly. If roasting is undesirable, boil the beets until tender before pickling, about 25 to 30 minutes.
In addition to actual recipe ingredients, cooks need the means to properly prepare and sanitize the pickling containers themselves. Traditional methods involve the use of water bath canners, whereas modern convenience often offers the simple option of the dishwasher. However, if using the bath canner, fill the bath until 1/3 full, and heat to hot but not boiling. Clean the jars, and then place them top down inside the water, keeping them hot until it's time to fill them. If the wait exceeds 10 minutes, sterilize the jars.
Remember to keep canning seals hot until filling time as well.