We grew up on beets from the garden in the summer and pickled beets in the winter. Mom’s canning cellar always had an array of Mason jars stuffed with rich, red beetroot.

This particular recipe is for quick refrigerator pickled beets. A sliver of cinnamon bark and few cloves can also be added to the pickling liquid for spiced pickled beets.

Ingredients for Pickled Beets

• 1/2 cup vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 tsp salt
• 1/8 tsp pepper
• 2 cups thinly sliced cooked beets

Combine vinegar, water, sugar, salt and pepper. Boil for 2 minutes. Place in a glass bowl with beets and let cool to room temperature. Cover and refrigerate 12 hours.