Prep time: 10 min | Cook time: 30 min | Ready In: 40 min
1 cup white vinegar
1/2 cup water
1/4 cup sugar
3/4 teaspoon salt
Trim the tops off the beets, leaving about 1 inch attached.
Place in a medium saucepan, cover with water and bring to a boil. Cook until beets are tender, approx. 20-30 minutes depending on their size.
Remove beets from water and allow to cool.
In a small saucepan, combine vinegar, water, sugar and salt; heat slowly and stir until all is dissolved. Remove the beet skins and slice the peeled beets as desired.
Pack slices into mason jars, cover in pickling mixture and refrigerate for up to 2 weeks.