Quick Pickled Beets

Not much of a recipe, but I always have these on hand in my fridge.  Good with sandwiches, burgers, or whatever else you’re eating which could use a little kick on the side.

¼ c sugar

¼ c rice wine vinegar

5/8 c water

398 ml can whole baby beets

Combine the sugar, vinegar and water in a 1-1/2 c jar.  Stir until sugar is dissolved.  Slice the beets in half, and add them to the jar.  Screw on the lid and refrigerate.  Keep refrigerated, and eat within two weeks.

You can also flavour the pickling liquid with any combination of spices (mustard seeds, whole cloves, allspice berries, coriander seeds, whole peppercorns, star anise…), but I usually keep ‘em plain and simple.