For my pickled beets I use the basic method from 'Nourishing Traditions'.
Bake the beets for two hours, then peel off the skins.
Cut into slices or strips as desired.
Pack into a clean jar, leaving 1" head space.
Add salt and whey. (Check book for proportions.)
Screw on lid and let sit at room temperature for three days.
Move to fridge.
Super easy, as you can see, and they taste wonderful. How do you do yours?