Pickled Beats

From Cal-Organic Farms, a Division of Grimmway Enterprises, Inc.

Serves four.

• 1 pound beets
• ½ cup cider vinegar
• ½ cup water
• 2 tablespoons sugar
• ⅛ teaspoon pepper
• ⅓ teaspoon salt

1. Trim off beet greens, leaving 2" of the beet tops.
2. Wash beets.
3. Place in large 2 quart saucepan, cover with water, bring to boil.
4. Reduce heat to medium, simmer 20-40 minutes until tender when pierced with a fork (depends on beet size).
5. Drain, peel, slice.
6. Bring vinegar, water, and sugar to boil.
7. Place beets and vinegar in 1 quart serving dish, cover and refrigerate until serving.
8. Drain beets before serving.