Easy Pickled Red Beets
Cooking Light, OCTOBER 2008
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INGREDIENTS
Nutrition- 1
- 1⁄2cup white vinegar
- 1⁄4cup sugar
- 1⁄4teaspoon salt
- 1⁄2teaspoon black peppercorns
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DIRECTIONS
- Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
- Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
- Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
- Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
- Pour vinegar mixture over beets; cover and chill. Discard bay leaves.
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