Syltede Rødbeder

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Syltede Rødbeder
Pickled Beets

From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968:

 To make 2 cups:
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups thinly sliced freshly cooked or canned beets

In a stainless-steel or enameled 1.5- 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.