The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

Combine vinegar, sugar, mustard seeds, kosher salt, peppercorns, and beet water in a medium saucepan. Cook over medium-low ...

In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room ...

Clean the jars and lids with hot soapy water and rinse well. Drip dry upside down, then place in a low temperature oven (100°C), for 20 minutes. Wash, peel and slice the beetroot into thinly ...