PREPARATION:
1st Step
Begin by thoroughly rinsing the beets to remove any grime or detritus. Remove the stems’ crowns and roots, leaving approximately one inch of stems intact. This will prevent excessive pigment loss from the beets during preparation.
2nd Step
Place the beets that have been trimmed in a large container and submerge them with water. Bring the water to a boil and simmer the beets until tender but firm. Depending on the quantity of the beets, this can take between 30 and 45 minutes.
3rd Step
Once the beets are prepared, drain them and allow them to chill until they are manageable. Remove the epidermis with your fingertips or a paring knife. The epidermis should readily peel off. Cut the peeled beets into desired thickness rounds or segments. Keep in mind that thinner segments will deteriorate more quickly.
4th Step
In a saucepan, combine white vinegar, water, granulated sugar, salt, black peppercorns, minced garlic cloves (if using), and any desired fresh herbs.
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“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
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