Recipe: Easy Pickled Beets
Making pickled beets is a rewarding process, but sometimes we don't need a large batch, or have the time to spend a day canning, let alone having the space to store them. This is a way to get a homemade taste, with minimal effort for a small batch for your fridge.
1 lb canned beets, whole or sliced
beet juice from the can
1/2 c white sugar
10 tbsp white vinegar
1/2 tsp salt
In a large saucepan combine beet liquid, sugar, white vinegar and salt. Add beets.
Bring to a boil. Reduce to a simmer for 3 minutes.
Refrigerate for one day before using. They will keep in the fridge for about 2 weeks.