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.