Pickled Beets

Trim the top stem to roughly 1 inch and throughly wash your beets.
Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (just like boiling potatoes, the larger beets will take longer to cook)
Strain cooked beets in a colander and cool your beets by running cold water over them.
When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb.
Cut or slice cooked beets as desired.

Combine vinegar, sugar and water in a small sauce pan. Heat to dissolve sugar. Remove from heat and set aside.
In glass jar(s) or container(s) with a tight fitting lid, layer cut up beets and sliced onion.
Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid.
Cover with a tight fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months.

This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes beautifully, too.

This recipe from health starts in the kitchen was the starting point.

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