Wash the beets thoroughly under cold running water to remove any dirt or debris.

Trim off the beet greens, leaving about an inch of the stems attached to prevent bleeding.

Place the beets in a large pot and cover them with water. Boil the beets until they are fork-tender, typically taking about 30-45 minutes depending on their size.

Once the beets are cooked, drain them and let them cool for a few minutes until they’re cool enough to handle.

Using your fingers or a knife, peel off the skins of the beets. They should come off easily after boiling.

Slice the cooked beets into your desired size and shape, whether rounds, cubes, or wedges. Set aside.

In a separate pot, combine the filtered spring water, golden raw cane sugar, and distilled white wine vinegar.

Heat the mixture over medium heat, stirring occasionally until the sugar completely dissolves. Bring it to a gentle boil and let it simmer for about 5-7 minutes.

Sterilize glass jars by boiling them in hot water or running them through a dishwasher cycle.

Place the sliced beets into the sterilized jars, leaving some space at the top.

Carefully pour the hot pickling solution over the beets in the jars, ensuring they are completely covered. Leave about ¼ inch of space at the top of each jar.

Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Seal the jars tightly with their lids.

Allow the jars to cool to room temperature on the counter.

Once cooled, store the pickled beets in the refrigerator. They will improve in flavor over time and can be enjoyed after a few days.

Serve the pickled beets as a side dish, in salads, sandwiches, or as a flavorful addition to various recipes.