I was very up-beet about making pickled beets as they just seem like the epitome of a good ol’ fashioned pickled item. While pickled beets were truly a mess to make, they were totally worth it, and other than staining my hands pink they are relatively similar to the pickled asparagus recipe with the boiling water and ice bath process. The actual recipe I (closely) followed makes 8 pints but I halved it for a more manageable amount (not tryna trim, scrub, cook and peel 8 pounds of beets).
I’ve been home visiting my family on the east coast so fortunately got to make this recipe with my mom, and preferred making a mess of her kitchen rather than mine. It’s safe to say this recipe makes my heart beet and I will certainly be making these again back in San Francisco.