This pickled beet recipe is tangy, crisp, and perfect on its own as a snack, on top of salads, as an appetizer, or on a charcuterie board.
Prep the Beets: Wash the beets thoroughly under cold running water and pat them dry with a clean kitchen towel. Skin the beets cut off the tail and the greens.
Prepare the Pickling Liquid: In a medium saucepan, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes.
Pickling: Carefully pour the hot pickling liquid over the beets (and beet greens, if included), ensuring they are completely submerged. Seal the jars tightly.