A few weeks ago, I was thumbing through a cookbook and found a recipe card that had not seen the kitchen light in a very long time. It is my handwriting but says it is "Aunt Lizzie's Beets". Any recipe that I can attribute to her, I use. She was a most excellent cook. This recipe suits me well as I am not a canner of any note. Truth is, I'm not a canner at all.
Here is my aunt's recipe and it is worthy of carrying her name.
Simply Pickled Beets from Aunt Lizzie
8 medium sized beets, remove leaves but leave about one inch attached. Don't cut the root off. Wash well and enclose in aluminum wrap. Roast at 400 degrees for about 35 minutes or until tender. Cool, slip the peel off and cut into wedges. Place into a container large enough to hold them and the liquid.
1/4 cup water
1/2 cup rice wine vinegar (or, your choice)
1/4 cup sugar
1/2 tsp kosher salt
tsp pink (or black) peppercorns
2 small bay leaves
Bring all to a boil and stir until the sugar and salt are incorporated.
Pour the hot liquid over the beets, cool and chill. They keep for about a week. The longer they marinate, the better they taste.