Cook beets until tender.   Plunge into cold water and slip skins.  If beets are quite small, leave whole.  Larger beets either quarter or slice according to size and personal preference.  Add salt and pepper to taste.

In a separate pan, combine the following ingredients….

  • 1 Cup Cider Vinegar
  • 1 Cup Water
  • 1 Cup Sugar
  • 1 teaspoon celery seed
  • 1 or 2 bay leaves
Click edit button to change this text.
Bring above ingredients to a boil.  Cool slightly and pour over beets.  Refrigerate for several hours or overnight to allow flavors to mingle.

Options:  Add raw onions to the mixture.  They are good pickled.  You can also add boiled eggs.  If eggs are added to the beets, try to keep them submerged and turn to allow even color.