Fresh Pickled Beets
|Beets||1 1⁄2 Pound, untrimmed (4 small, about 2 1/2-in. diameter)|
|Water||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
Trim tops and roots from beets.
Reserve tender leaves for another use or discard.
In a 1 1/2- to 2-quart pan, combine water, vinegar, and sugar.
Bring to a boil.
Add beets; cover and simmer, turning often, until tender when pierced, 30 to 45 minutes.