Gingered Beet Pickles

1. 1

   Pour 1 cup water into a medium saucepan over medium-high heat, and add the ginger, vinegar, salt, and sugar. When the brine simmers, add the beets, and when it returns to a simmer, continue to cook for 4 minutes. Remove the pan from the heat, cover loosely, and let cool to room temperature. Transfer to a quart-size glass container with a lid, and seal tightly. Chill further in the refrigerator for 1 hour or until ready to serve. The pickles will keep in the refrigerator for about 2 weeks.

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