How to Make Pickled Beets

Unlike most recipes for pickled beets, this one doesn't make a truckload of them at a time and you can use fresh or canned, sliced beets if you choose, which is a real time saver. This simple recipe will make about two cups of beets. You can double, triple or quadruple this easily.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 cups of beets, sliced thin
• 1/2 cup water
• 1/2 cup vinegar (white or cider for more flavor)
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Saucepan (not aluminum)
• Glass bowl

Homemade is better - Homemade and Easy is best!

1. Cut off the tops of fresh beets and peel them. If you use canned beets, skip this step. Simmer them until they're tender in a saucepan with enough added water to cover. Cool the beets completely and slice them thinly. Put them in your glass bowl.

2. Put the vinegar, water, sugar, salt and pepper into your saucepan. Put it on medium high, stir constantly, and bring to a boil. Simmer for five to six minutes, making sure all the sugar is dissolved.

3. Carefully add the hot vinegar mixture to the bowl of beets. Mix gently--you don't want to break the beets. Let this cool and then cover and refrigerate it.

4. Put your beets into a sterilized glass jar or jars. They will keep in the fridge for seven or eight weeks. Do not freeze this recipe. This makes a wonderful gift item.

Tips & Warnings

• Peel beets with a potato peeler rather than a knife. It's easier and you waste less.
• Don't freeze beets. They will ruin in the freezer.

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