Pickled Beets

Ingredients:

• 2 pounds of beets
• 3 cloves of garlic
• 4 cups of water
• 1 cup of vinegar
• 1 tablespoon salt
• 1/2 tablespoon sugar

Directions:

1. Wash the beets well and cook them in the pressure cooker for about 20 min after boiling.
2. After peeling the beets, cut them into slices and quarter each slice. 
3. Pound the garlic with salt and put in vinegar to dissolve. 
4. Mix the vinegar with a cup of water that you used to cook the beets and add the sugar. 
5. Place the beets in jars and pour the liquid over them.
6. Close the lids and keep them in room temperature for about 2 days until they are ready to eat.
7. After 2 days you can put them in refrigerator. 

Tips:

1. Before mixing the vinegar with the cooking water, estimate the amount of liquid you need for your jars. You don’t want to prepare too much water-vinegar mixture as this will reduce the amount of vinegar per jar.
2. You can skip the sugar entirely.