Collin Goodine

Special to The Lake Report

As a child growing up in a French-Canadian home, with my parents originally from the east coast, Grandma’s pickled beets were on the kitchen counter or dinner table all the time it seemed.

I have been unable to retrieve my grandmother’s pickled beets recipe or to recreate it, but this is a very simple yet good one that will allow you to enjoy pickled beets at your dinner table all year round.

Pickled Beets

Ingredients:

2 bay leaves

Pinch peppercorns

1 litre red wine vinegar

3/4 litre water

1 cup sugar

1/2 cup kosher salt

4 medium-sized purple beets

Directions:

Place pickling liquid (bay leaves, peppercorns, vinegar, water, sugar, salt) into a pot. Heat the mixture until boiled, stir until the sugar is dissolved.

Prepare the brine or pickling liquid ahead and have in the fridge for a rainy day.

When it comes time to pickle, peel and dice the beets. Cook the beets in salted, boiling water until fork tender.

Strain the beets in a colander and set aside in a Tupperware container or mason jar.

Heat the pickling liquid and pour over the beets. Make sure the beets are covered with the warm liquid.

Put the lid onto the container when the beets have cooled and place in fridge.

Enjoy these beets as a side dish on the holiday table or with a cheese board with friends.