Step 1: Wash beets thoroughly, trimming greens to 1 inch and leaving root end intact. This prevents bleeding during cooking.
Step 2: Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-45 minutes, or until tender when pierced with a fork. Drain and let cool slightly.
Step 3: Once cool enough to handle, peel the beets (skins should slip off easily) and trim off the stem and root ends. Slice into 1/4-inch rounds, wedges, or dice as desired.
Step 4: In a medium saucepan, combine vinegar, water, sugar, pickling salt, and pickling spice. Bring to a boil, stirring until sugar and salt dissolve. Reduce heat and simmer for 5-10 minutes.
Step 5: Pack the sliced beets snugly into two hot, sterilized pint jars, leaving 1/2 inch of headspace. Add a bay leaf to each jar if using.
Step 6: Carefully pour the hot brine over the beets, ensuring they are fully submerged. Tap jars gently to release air bubbles and adjust headspace if needed.
Step 7: Wipe jar rims clean, center lids, and apply screw bands finger-tight. For shelf-stable storage, process in a boiling water bath canner for 10-15 minutes (adjust for altitude).
Step 8: Remove jars from canner and place on a wire rack to cool completely. Check seals. Store sealed jars in a cool, dark place for at least 2 weeks before enjoying. Refrigerate after opening.