Swedish Pickled Beets

1. 1

   Put everything except the vinegar into a medium pot and bring to a boil.

2. 2

   Simmer over medium heat about thirty to forty five minutes, or until the beets are tender.

3. 3

   Drain and cool slightly.

4. 4

   When beets are still warm (but cooled enough to handle), peel and cut into quarters.

5. 5

   Place in a quart jar or other container with a lid and pour the vinegar over the beets.

6. 6

   Note: Use glass if possible--anything plastic and some ceramics will discolor.

7. 7

   Cover the mixture and refrigerate for at least two days before serving.

* Per serving · 4 servings · Values may vary.

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