PICKLED BEETS

SERVES 4

This is the same basic recipe used in the Cucumber Slices and Sweet and Sour Beans , among others. Once you learn the formula, you can pickle any vegetables. This recipe can be made in any amount desired.

INGREDIENTS

1/3 cup sugar

1/2 teaspoon salt

1/4 cup cider vinegar

1 can (14 to 16-ounces) sliced red beets, drained, reserving 3/4 cup of the liquid

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

Note: When beets are in season, by all means use fresh. Cook them until fork tender, slice, and use the cooking liquid in the dressing. You will need enough dressing to cover the beets.

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