Basic Himalayan Salt Pickling Brine and Orange-Spriced Beets

• 2 quarts (8 cups) of water
• 2 ½ tablespoons Himalayan Salt

• Fill a large pitcher with 2 quarts of water
• Stir in the salt and let it sit for at least 1 hour

• 2 quarts (8 cups) of water
• 4 ½ tablespoons Himalayan Salt

• 2 quarts (8 cups) of water
• 6 tablespoons + 1 teaspoon salt

• 8 medium beets
• 1 (3 inch) stick cinnamon
• 1 inch fresh ginger
• 4 whole cloves
• 1 teaspoon allspice berries
• 1 teaspoon mustard seeds
• 1 teaspoon whole peppercorns
• 1 teaspoon cardamom seeds
• 2 to 3 tablespoons orange zest
• ¼ cup fresh orange zest
• 2% brine

• Combine all of the ingredients except for the beets and the brine in a 1 gallon jar
• Scrub the beets well then cut off the roots and top
• Chop the beets into 1 inch cubes then add them to the jar
• Fill the jar the rest of the way with 2% brine, stopping just below the neck of the jar
• Seal the jar with a lid and let sit for 7 to 9 days
• Refrigerate the jar after opening