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Pickled Beets, Grandma’s Style

 1 cup Cider Vinegar
 1 cup Water
 1 cup Sugar
 1 tsp celery seed
 1 bay leaves

Cook beets until tender. Plunge into cold water and slip skins. If beets are quite small, leave whole. Larger beets either quarter or slice according to size and personal preference. Add salt and pepper to taste.
In a separate pan, combine the following ingredients


Bring ingredients to a boil. Cool slightly and pour over beets. Refrigerate for several hours or overnight to allow flavors to mingle.
Options: Add raw onions to the mixture. They are good pickled. You can also add boiled eggs. If eggs are added to the beets, try to keep them submerged and turn to allow even color.