Cut the roots and leaves off of the beet stems. Snap off any remnants of the leaves with your fingers or trim with a sharp knife until the stems are clean. Rinse the stems with water if needed.

Cut the stems to length to fit into a half gallon jar or two quart jars, leaving 1" of head space at the top of the jar. Place the stems upright in the jars.

Heat the water and water in a saucepan until the temperature reaches approximately 100 degrees F.

Mix in the salt in the water vinegar solution until dissolved.

Add the pickling spices to the water mixture.

Pour the brine solution into the jars of stems until the stems are covered. If the stems are too long, break off the tops so they are submerged or use a clean, sanitized weight or stone to push the stems under the solution.

Cover the jars with a clean cloth and place a rubber band around the top. The cloth will keep the contents clean.

Set on a shelf for 3-4 weeks until the solution is pickled and fermented. Refrigerate for up to 6 months and enjoy.