Pickled Beets

Serves: Twelve | Prep: 35 min | Cook: 30 min

Ingredients:

Pickled Beets:
2 lbs beets
2 cups white vinegar
1 cup apple cider vinegar
1 cup water
1 cup sugar
1/4 cup pickling spice
2 tsp salt

Directions:
Prepare the beets; Scrub beets clean and trim tops. Place cleaned beets into a large pot, large enough for them to be covered with water. Bring to the boil, reduce heat, cover and simmer, 25-30 minutes, until beets are tender. Drain, cool, peel and slice, about 1/4-inch thick.

In a saucepan add the vinegars, water, sugar, pickling spice, and salt. Bring to the boil for 5 minutes, until all the sugar has dissolved. Take off heat, let sit and cool, 20-30 minutes.

Place prepared beets into an airtight jar, and with a mesh strainer, strain the vinegar mixture over the beets, discard spices. If more liquid is needed to cover the beets just add water.

Refrigerate beets for at least 1 hour before serving. Beets will last for up to 3 months in the refrigerator.

More Delicious Recipes:
Dill Pickles
Pickled Onions
Marinated Mozzarella
Hard Boiled Eggs