Boil the vinegars, water, salt, and sugar in a pot. Once the sugar is dissolved, pour it into a bowl and set it aside to cool.

The beets should be cooked with the skin on, so it is important to scrub/wash them well beforehand.

Boil them for a total of 30-45 minutes; they need to be tender.

Cool them off, for example, by placing them in cold water. The skin should be rubbed/peeled off—remember to wear gloves as the color will stain your skin otherwise.

Slice the peeled beets and place them in sterilized jars.

Pour the brine over them and seal the jars.

Let them sit for about 7-10 days before they are ready to be eaten.

They can last a few months in the jar when stored in a cool place.