These pickled beets need only to sit overnight in the refrigerator and will keep for at least a week.
Pickled beets are great in salads or as a side dish for cold meats.
If you like, you can chop these pickled beets to make beet relish. Combine the vinegar, salt, sugar, and water in a saucepan and bring to a simmer. Pour the mixture over the beets, put the lid on the jar, and let cool for about an hour. Refrigerate for 12 hours or up to a week before serving. All rights reserved.