Pickled Beets (Syltede Rodbeder)

1. 1

   In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.

2. 2

   Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.

3. 3

   Pour the hot marinade over the beets and let them cool uncovered to room temperature.

4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.

* Per serving · 4 servings · Values may vary.

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