Fresh Pickled Beets!

One thing about beets, you either love them, or you hate them.  Me, I love them, and have since I was little.  I try to stay away from canned foods as much as possible, so when I saw some lovely beets at our local farmers market, I jumped on the chance to pickle some myself.  They are so easy to do and so good as well.

Pickled Beets

Ingredients

3-4 medium sized beets

1-1 1/2 cups white vinegar

1 Tbsp white sugar (can also use stevia)

Clean beats and place them in a medium pot, fill with enough water to cover beets.  Bring to boil and cook for about 45 minutes or until beets become tender.  Be sure to keep checking the water level on the beets throughout the duration of the cooking time because a lot of the water will cook off.  Make sure the water level is always enough to cover beets.  

Once beets are tender, drain water and allow them to cool to the touch.  Once they are cool, the skin will easily peel off.  Once peeled, give each beet a quick rinse.  Slice the beets to a thickness of your liking.  Place the sliced beets in a large mason jar.  Cover the beets with vinegar and add sugar.  Place lid on mason jar (make sure it is tight) and give it a tip upside down a couple times to mix sugar.  Refrigerate overnight to allow beets to incorporate flavors.  

Try topping pickled beets with my homemade ranch dressing recipe for an extra yummy snack!