A quick and easy pickled beets recipe from Cooking Light magazine uses ingredients such as sugar, salt, white vinegar and black peppercorns. The recipe makes sweet and sour beets that go well as a side dish, using either red or golden beets.
To make the Cooking Light recipe, scrub 1 pound of beets with their roots and 1 inch of their stems still attached. Place them in a medium saucepan, and cover them with water. Bring the water to a boil, cover the pan, and reduce the heat. Let the beets simmer for 45 minutes or until they're tender, and drain the water. Rinse them with cold water, drain them again, and let them cool slightly.
Trim off the beet roots, and rub off the skins. Thinly slice the beets, and place them in a large bowl. In a small saucepan, combine 1/2 cup of white vinegar and 1/4 cup of sugar, bring it to a boil, and cook it for 5 minutes. Remove the pan from the heat, and stir in 1/4 teaspoon of salt, 1/2 teaspoon of black peppercorns and 2 bay leaves. Pour the vinegar mixture over the beets, cover and chill them, and discard the bay leaves.