Easy Pickled Beets

Directions

1. 1
   Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil.
2. 2
   Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
3. 3
   Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
4. 4
   Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves.
5. 5
   Pour vinegar mixture over beets; cover and chill. Discard bay leaves.