Simmer washed beets for an hour or until tender. Cook and eat the greens separately (here’s a recipe).  Let the beets cool a bit, and slide skins off (or peel before you simmer, either way.)

Mix water, vinegar, salt, and spices together in a glass container – this is your brine. Pack beets into sealable jars and pour the brine over to cover – slice beets if desired.  Seal jars and put in the fridge – give the beets a couple of weeks to “pickle” before eating. These beets should last quite a while in the fridge – months, probably.