Amish Pickled Beets

• Vegan
• Gluten free

• Produce

  • 10 Beets, fresh red

• Baking & Spices

  • 2 tsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Liquids

  • 1 cup Water

Found on keyingredient.com

Directions

• Cut the leafy tops off the beet stems, leaving 2 inches of stem. In a large saucepan, place beets in enough water to cover. Add 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat to medium, cover, and cook 1 hour, or until fork-tender. Drain beets, allow to cool slightly, then slip off the skins and cut into 1/4-inch slices; discard remaining stems. Return sliced beets to the pot and add remaining salt, the sugar, cider vinegar, and 1 cup water. Bring to a boil over medium-high heat and cook 2 to 3 minutes, or until warmed through.