Pickled Yellow Beets

Fill a quart jar with sliced beets; set aside.

Combine water, vinegar, sugar, and pickling salt in a small saucepan. Add coriander seeds, cinnamon sticks, and fresh basil leaves. Bring mixture to a boil, stirring to dissolve salt and sugar.

Pour hot brine and spices over beets in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator for up to 2 weeks.