Pickled red beets

Red beets are traditionally served with meats, especially pork, but I like them best in herring salad, creamy beet salad (recipe upcoming) and with liverwurst on Danish rye bread.

Red beets
water
salt

100-200 g sugar
1 liter white vinegar

Wash the beets thoroughly in cold water, put into cold water, add salt and cook until done through. Remove from the cooking liquid and gently remove the skins with your hands and cut off the tops. Slice the beets into slices, about 1/2 cm thick (I like them crinkle-cut). Fill a pickling jar with the beet slices.

Cook together sugar and vinegar until the sugar is melted. Pour boiling vinegar over the beet slices. They will keep in sealed jars for 2-3 months.