Fresh Beets
Boil the beets until tender
To pickle beets use 1/3 cup malt vinegar, 3/4 cups water, salt, pepper, a bit of sugar, if you like, and sometimes I throw in red pepper flakes. Great for salads or alone. Make sure to put in the refrigerator. Keeps for a few weeks. I like to use red and golden beets. Remember that usually the smaller the beet the tastier. Adjust your vinegar to water ratio depending on how many beets you are cooking up.
