Sunday, October 14, 2012

Sweet Pickled Beets

I love picked beets.  Mom always kept a jar in the fridge when we were growing up and I had forgotten how much I loved them.  You can use whole beets or sliced beets in this recipe.  I like to add the sliced beets to a garden salad.  Hope you enjoy!


2 cans beets (16 oz)
4 cups apple cider vinegar
1 cup brown sugar
Drain liquid from beets into a sauce pan.  Add vinegar and sugar.  Stir well to dissolve the sugar and bring to a boil.  Add beets and bring mixture to a boil again.  Boil rapidly for five minutes.  Drop beets into a clean mason jar and cover with the liquid.  Cover tightly with a lid and ring.  Store in the refrigerator until ready to serve - at least 24 hours.  You're not actually 'canning' the beets so be sure to keep them refrigerated.