Pickled Beets (Syltede Rodbeder) - cooking recipe

Ingredients

1 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups thinly sliced freshly cooked beets (or use canned beets)
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar

Preparation

In a stainless-steel or enameled 1 1/2 to 2 quart saucepan, combine the vinegar, water, sugar, salt and pepper, bring to a boil and boil briskly for 2 minutes.
Meanwhile, place the sliced beets in a deep glass, stainless-steel or enamel bowl.
Pour the hot marinade over the beets and let them cool uncovered to room temperature.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours, stirring every few hours to keep the slices moist.