Talk about fortunate ~ today Chris & her husband Henry came to the farm to volunteer AND they brought me pickled beets. Wow! "More, please" is all you'll hear when you serve these. Delicious, easy and perfect for a summer cookout or party. Thank you Chris!
What you need:
1 lb beets (about 7 small)
1/2 c. white vinegar
1/4 c. sugar
1/4 t. salt
1/2 t. black peppercorns
2 bay leaves
Leave root and 1 inch of the stem on the beets; scrub with a brush. Place in a saucepan; cover with water.
Bring to a boil. Cover, reduce heat and simmer for 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots, rub off skins. Cut beets into thin slices and place in a large bowl.
Combine vinegar and sugar in a small saucepan. Bring to a boil and cook for 5 minutes. Remove from heat and stir in the salt, peppercorns and bay leaves. Pour vinegar mixture over the beets, cover and chill. Discard bay leaves.
Stays fresh in the refrigerator for several weeks...if they last that long.
Notes: 1) I make the vinegar concoction early and let it sit to bring out flavor; 2) I leave the bay leaves in for 24 hours because I like the flavor; 3) I usually double the vinegar mixture because I re-use it to pickle more beets later :).