Easy Pickled Beets

https://www.myrecipes.com/recipe/easy-pickled-beets

This is simple and very tasty.  Can go for more vinegar or less sugar if you want more zing, but it was good the way it was.  I probably put more than one pound of beets.  Had only golden beets at the time.  One recipe also showed 1/4 teaspoon of dry mustard.  Might be worth a try! 

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions. 

Ingredients

• 1 pound small beets (about 7 beets) 
• ½ cup white vinegar 
• ¼ cup sugar 
• ¼ teaspoon salt 
• ½ teaspoon black peppercorns 
• 2 bay leaves 

Directions

• Step 1

  Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

• Step 2

  Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutrition Facts 

Per Serving:

 

81 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.2g; carbohydrates 19.8g; fiber 2.1g; cholesterol 0mg; iron 0.6mg; sodium 207mg; calcium 13mg.