Small Batch Pickled Beets

from ButterYum

makes 4-6 beets

Ingredients

  • 4-6 whole, skin-on beets

  • 1 cup white distilled vinegar

  • 1/2 cup water

  • 1/4 cup granulated sugar

  • 3/4 teaspoon kosher salt

Directions

  1. Don't peel beets, but trim tops, leaving about 1 inch attached.

  2. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).

  3. Remove beets from cooking water and allow to cool.

  4. In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.

  5. Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.

  6. Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.

Note: after you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.