PICKLED BEETS

SERVES 4

This recipe for Pickled Beets is another Pennsylvania Dutch favorite that is often served as one of the sweets and sours. It is the same basic recipe used for Cucumber Slices and Sweet and Sour Beans, among others. Once you learn the method, you can pickle any vegetables. This recipe can be made in any amount desired. See the notes below for pickling fresh beets.

• 1/3 cup sugar
• 1/2 teaspoon salt, or less to taste
• 1/4 cup cider vinegar
• 1 can (14 to 16-ounces) sliced red beets, drained, reserving 3/4 cup of the liquid (see note below)

Mix together the sugar, salt, vinegar and red beet juice until the sugar is dissolved. Place red beets in a container. Add the dressing. Refrigerate for at least several hours, but overnight is better. Beets will keep in the refrigerator for about 2 weeks.

Note: When beets are in season, by all means use fresh. That is how it was done in the old days, and they would make extra for canning and preserving throughout the year. Cook the fresh beets until fork tender, peel and slice, and use the cooking liquid in the dressing. You just need enough dressing to cover the beets.