Quick Pickled Beets

Step 1

Rinse off any excess dirt and cut off the stem and root. I suggest finding ones that are similar in size to ensure even cooking. If some are larger than the others, which is bound to happen, slice the larger ones into smaller pieces so they can cook evenly.

Step 2

Add water to a large pot with a steamer basket and steam for 30-45 minutes. The time will depend on how large the beets are. They are done when you can easily pierce them with a knife.

Step 3

Remove from the pan and let them cool for a few minutes. Next, you will need to peel them. With the beets being warm, the skin should be able to peel right off. To get it started, you can slide a knife in between the skin and the bulb and then use your hands.* Once you get it going, it should easily come off.

Step 4

Slice them into 1/4-1/2 inch thick pieces. Then place them in a wide-mouth jar. Pour vinegar over them so they are just barely covered.

Step 5

Let them sit in the refrigerator for at least 4 hours up to overnight. The longer they sit, the better they are!