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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:)
- 4 Beets
- 1 cup Water
- 1 1/2 cups Red wine vinegar
- 5-6 cups Cloves of garlic
- 1 pinch Salt
- 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.