Author Notes: This is mom’s quick pickled beet recipe, takes less than 1/2 an hour. 2 things I love about is: Can be done right before (the guests!) dinner and kept in fridge for a loong time. —beril
Serves: 2 (for a long time:)
cups Red wine vinegar
cups Cloves of garlic
- In an appropriate pot bring water, 1 cup of vinegar and salt to boil.
- Chop the beets and toss them in the boiling vinegar-water. Check the doneness of beets occasionally with a knife. When it softens, turn off the heat, add chopped garlic (if you would like to consume it right after, you can squeeze the garlic, but I don’t recommend it if you are planning to keep afterwards) and let it cool.