Pickled Beets

My sister hit the mother lode this year with the beet harvest. Now I know, not a lot of people like beets. Those people are fools in my book, but to each his own. However, THIS recipe will make you a fan of beets. Well, wait. If you don't like vinegar (like a certain someone in my house whom I'm married to, weirdo), then you won't like this recipe. But if you're a clear headed, SANE person, you will like this recipe. My Mom makes these pickled beets all the time and I eat them as fast as she can make them.

Anyhoo, now what you do is take the big, ugly, root veggie, put them into a pot filled with water and boil them. That's right. No pealing, no scraping, no cleaning. Skins and all, right into the pot. Bring it to a boil and cook them until a knife easily glides through (like you would a potato) Take the pot off of the heat and let them cool.
Once cooled a bit, I like to don my rubber gloves (I know, I'm fancy like that!), lay down a paper towel or two (as not to stain EVERYTHING) and get to work. The beauty of beets? Once you've boiled them, the skins, roots, dirt, everything just wipes off!! SUPER easy!

And the beauty of the rubber gloves? No stains left on your fingers and the beat juice washes right off!! GENIUS!

1/2 cup sugar

1/2 cup vinegar

1/2 cup water

cloves

I slice the beets up (still on a paper towel for no stains)

Pour water, vinegar, sugar, clove mixture over the beets, cover and refrigerate.

That's it!! Let them sit for a few hours (or a day or two to really soak up the pickling juice) and enjoy!! This is an easy, yummy way to get lots of vitamins A & C!!