1/2 cup cider or white vinegar
1/2 cup water
1/4 cup sugar
1 teaspoon Kosher salt
a good pinch of freshly ground pepper
1/2 of a bulb of Fennel sliced thin
Three medium sized beets sliced about 1/4 inch thick
Cook beets in water until they are soft then set aside. While they cool heat the bring the first 5 ingredients to a boil put the sliced fennel into a storage container then the beets then cover with the hot liquid. Refrigerate overnight. These are really wonderful, they have the pickled flavor that I like so much but still hold onto the earthy goodness that fresh beet have. They are suposed to keep for at least a couple of weeks but these are going to be gone long before that.