Pickled Beets

When I was a child, we would go to my maternal grandparents' house for Sunday "dinner". Being of German-American heritage, that meant that the big meal of the the day was served around 1 or 2 in the afternoon. The menu varied, but many times, regardless of what else was being served, my Grandma would put out a composed salad platter: shredded lettuce, sliced tomatoes, thinly sliced purple onions, etc and, if I was lucky, pickled beets. These quick pickles are so easy to do and a great way to use up any leftover oven-roasted beets this time of the year. They will stay in the fridge for about a month.

2-3 Cups of oven-roasted beets (if you don't have them, but still want the pickles, you can use a can of beets)
Equal parts (1:1:1) Apple Cider Vinegar(ACV), water, white sugar ( for 2-3 cups of beets, I used one cup of each)
2 whole cloves(or 1/4 tsp of ground cloves)
1 inch flake of cinnamon stick(or 1/4 tsp ground cinnamon)

In a saucepan that will hold the liquid, mix the water and vinegar and add the sugar, cloves and cinnamon. Bring to a boil over Med-High heat and boil 1-2 minutes until sugar is dissolved.

Slice the beets and place in a glass jar. Cool the pickling solution slightly, then pour over the beets in the jar.

That's it. Done. Cap and refrigerate at least 24 hours for best flavor.

Happy Cooking!
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