filling jars.3. Fill the JarsSterilize 4–5 pint jars (or 2–3 quart jars) and lids.Pack beets (and onion, if using) into hot jars, leaving ½-inch headspace.Pour hot brine over beets, covering completely.Remove air bubbles with a knife or spatula. Wipe rims clean and seal with lids and bands.4. Process (Optional for Shelf-Stable Storage)For pantry storage: process jars in a boiling water bath for 30 minutes.For refrigerator pickles: Let jars cool to room temperature, then store in the fridge and enjoy within 3 months.A Brief History of Pickled BeetsPickling beets dates back centuries, especially across Eastern Europe, where families preserved harvests to last through winter. In the U.S., pickled beets rose in popularity in the early 1900s, thanks to widespread home canning. Today, they remain a nostalgic favorite — both for their flavor and their practicality.Health Benefits of Pickled Beets
Nutrient-rich: High in fiber, folate, and antioxidants
Digestive aid: Vinegar brine can promote healthy gut bacteria
Heart smart: Beets contain nitrates that may lower blood pressure
