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Ingredients
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5 pounds
red beets
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1 cup
apple cider vinegar
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1 cup
water
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1 tablespoon
sugar
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1 tablespoon
sea salt
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red onions if you are making shredded version
Directions
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When you are baying go for same size firm beets.
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Do not cut stems or roots, just wash well.
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Cook them for 40-60 min deepens on size, or until you can easily poke them with a fork.
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Drain and let beets cool so you can handle them easily.
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Cut off the roots and stems, skin supposes to slip easily.
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At this point, you can slice or shred beets.
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If it is slicing, go with 3-4 mm.
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If it is shredding, I use a mandolin, but any cheese grater will do, on 3 beets shred one red onion same size like a beet.
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Combine the vinegar, salt, sugar and water. Divide vinegar between slice and shredded beets.
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Let sit for 1 hour, taste and adjust seasoning.
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It gets better next day, you can kip in the frig for weeks.
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