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 ...

Add the beetroot slices and blanche for 1 minute. Remove from the heat and stack the beet slices into your jars, packed tightly but not squashed, until they reach 5mm from the jar rim tops.

One of [The Pickled Chef] recipes is pickled red onions and beets — that’s Tamara’s recipe that I just enhanced and made for mass consumption. She taught me about putting the beets in there ...

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish. The vinegary brine softens and sweetens the chiles ...

Imagine a thinly sliced piece vs a whole baby beet or a quarter of a large beet. The pickle will preserve it, but unless you heat it sufficiently there is a risk of bacteria growing in the jar and ...