Vis Pickled Beets - beets

Method

• Open cans of beets, reserve liquid from one can of beets.
• Discard juice of the other.
• In a sauce pan, put the liquid (not beets) of one can of beets and add the vinegar, the sugar and the whole cloves (which will be strained out later); add salt and pepper to taste.
• Bring all to a boil and then reduce to simmer for 5-10 minutes.
• Remove beet sauce from heat.
• Strain out and discard the whole cloves.
• Place drained sliced beets from the two cans into a heatproof serving bowl of adequate size.
• Pour hot beet sauce mixture over the sliced beets.
• Let beets cool and marinate in the pickled beet sauce for at least two hours before serving.
• Ideally these beets are best served marinated overnight and well chilled.
• I recommend letting them cool to room temperature before refrigerating.
• Then refrigerate for at least 4-6 hours or overnight for optimum flavor.