To pickle beets, boil them in water until they are tender, drain them, and then cut them to the desired size. Use the beet water along with vinegar and spices to create brine. Add the brine and beets to a clean jar, and seal it.
It is important to sanitize the jars with boiling water or a dishwasher run before canning. Some canning recipes call for a whole clove to be added to the jar of beets. Sugar and pickling salt are other ingredients you can add. Boil the brine before pouring it over the beets, and then seal the jars immediately. Once the jars are sealed, put them in a large pot of water. The water should be at least 1 inch over the lids of the jars. Cover the pot, and boil the jars inside it for 10 minutes to complete the processing.
Pickled beets can also be made in the refrigerator without any canning equipment. The steps are similar, although the brine in this recipe can be made with plain water and slightly different spices, including kosher salt instead of pickling salt. Place the boiled beets in a glass container with a lid, boil the brine, and then pour it over the beets. Leave the cover off while the brine cools, cover the container, and put it in the refrigerator. Let it sit for 24 hours before serving.