Chop the tops off the beets and peel them. After they are peeled – grab a food processor and let it do the work for you.

You can set it to shred them so you have more of a slaw shape.  Or you can have it slice them thinly.  Once the beets are slivered, slice some sweet onions to go with them.

Next, make the brine.

Combine the vinegar and sugar in a sauce pot over medium heat.  Cook on stovetop until the sugar is dissolved.  Add the salt, spices and grated fresh ginger.

This makes enough brine to cover 8-10 large beets (sliced).  If you have more beets, make more brine.

Tightly pack the jars with the beets & onions & pour the brine over.  Tighten lids and move to refrigerator.  Let marinate 2+ days before enjoying.

Most recommendations say pickled beets will last 1-3 months in the refrigerator.  Always use your best judgment.  Discard any questionable product.