cindy, by the time you pickle them, I can't believe that the flavor difference in cooking method will make much of a difference. Texture will, though.

I submerge mine in boiling water just until the skins "slip", then peel and pickle them. Cooking for too long results in soft beets for pickles, so I watch them carefully.

Annie

Thank you, Annie. I will take your advise for the next batch. My mother always boiled most veggies to death and although I've gotten away from most of her methods, I hadn't given much thought to beets. Until now.

Cindy - about 7-10 minutes should be enough for the skin to slip off easily.

Thanks, Jack. Good to know.