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
Don't peel beets, but trim tops, leaving about 1 inch attached.
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).
Remove beets from cooking water and allow to cool.
In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.
Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.
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.