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 ...

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 ...