Wash and scrub the red beets thoroughly to remove any dirt. Trim the tops, leaving about an inch of the stems. Leave the tails intact.

Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 30-45 minutes or until the beets are tender when pierced with a fork.

Once the beets are tender, drain them and let them cool. Once cool enough to handle, peel the skins off the beets. The skins should easily slide off.

Slice or dice the peeled beets into your preferred size. You can cut them into rounds, wedges, or cubes, depending on your preference.

In a large pot, combine water, pickling spice, white vinegar, and granulated sugar. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.

Reduce the heat and let the pickling solution simmer for 10-15 minutes to allow the flavors to meld.

Add the sliced or diced beets to the simmering pickling solution. Cook for an additional 10 minutes, ensuring the beets are heated through.

While the beets are cooking, sterilize your canning jars and lids by boiling them in hot water or using your preferred sterilization method.

Carefully pack the sterilized jars with the hot pickled beets, leaving about half an inch of headspace.

Pour the hot pickling solution over the beets in each jar, ensuring they are fully covered.

Wipe the jar rims to remove any residue. Place the sterilized lids on the jars and tighten the rings until just snug.

If you want to store the pickled beets for an extended period, process the jars in a hot water bath for about 10-15 minutes.

Allow the jars to cool to room temperature. Once cooled, check the lids for a proper seal. Store the sealed jars in a cool, dark place.

Your old-fashioned pickled beets are ready to enjoy! They make a delicious accompaniment to salads, sandwiches, or as a tangy snack on their own.