From Chuck Williams Cooking Light 2008

So as seasons come and go we are nearing the end of beets.  Here is a recipe for very simple pickled beets that way you can enjoy them a few weeks from now!

1 lb Beets

1/2 cup White Vinegar

1/4 cup Sugar

Leave root and 1 inch steam on beets; scrub with a brush.  Place in a medium saucepan; cover with water.  Bring to a boil.  Cover, reduce heat, and simmer 45 minutes or until tender.  Drain and rinse with cold water; drain.  Cool slightly.  Trim off the beet roots, rub off skins.  Thinly slice beets; place in a large bowl.  Combine vinegar and sugar in a small saucepan.  Bring to a boil; cook 5 minutes.  Remove from heat; stir in salt, peppercorns and bay leaves.  Pour vinegar mixture over beets; cover and chill.  Discard bay leaves