Crunchy, tangy, raw pickling with no added sugar works well with a sweet vegetable such as the sugar beet.

Eating beets raw and sliced very thin gives a crunch and nutrition boost from this My Copenhagen Kitchen inspired pickled beet recipe.

Recipe
3-4 beets
½ cup white wine vinegar
1 cup filtered water
1 tsp salt
(add 1 tbsp sugar or honey for a sweeter recipe)

Directions
Peel and slice the beets as thin as possible – a mandolin makes this easier.  Combine vinegar, water and salt in a jar, stir or shake to combine. Add thinly sliced beets and marinate for several days before eating.

We vacuum sealed in mason jars and stored in the refrigerator for up to two weeks to enjoy when we wanted. The vacuum-sealing process also speeds the marinating process by drawing the liquid through the veggie in the vacuum seal process but this is not shelf-stable – it must be refrigerated!