Grandma’s Pickled Beets

• 8 lbs. freshly harvested beets, small are preferred because they are more tender

Use a vegetable brush to gently scrub the beets clean. Trim off the leafy ends, place the beets in a pot of water, and bring it to a boil. Cook the beets until they are tender and easily pierced with a fork, about 25 minutes. Remove from heat, drain, and let cool.

Once cooled enough to handle, trim off the root-end of each beet and use your hands to break the outer layer of the skin. Us