Small Batch Pickled Beets

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.