Easy Pickled Beets

1. 1

   Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.

2. 2

   Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.

3. 3

   Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

4. 4

   Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.

5. 5

   Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

No additional tips available.