Wash and scrub the beets to remove any dirt.

Place them into a small pot and cover with cold water. Add the vinegar. * Depending on the amount of water used, about 1 tbsp of vinegar per liter or quart of water will help to maintain the deep color of the beets. Season the water with salt and bring to a simmer.

Simmer gently until the beets are tender and cooked through. Insert a paring knife into the middle. There should be little resistance and the beet should slide easily off the knife when lifted.

Once the beets are cooked, remove from the water.

When they are cool enough to handle, peel the beets, using the back of a paring knife. The back of a paring knife allows you to peel the skin and maintain the natural shape of the beet. (Wear a pair of food safe gloves, if you don’t want to stain your hands.)

Cut the beets into slices, wedges or cubes. Place them into a small container and pour the vinegar and sugar over top. Stir gently to combine. Cover with a tight-fitting lid and store in the refrigerator. Toss the beets every so often to coat them in the marinade.

Consume the marinated beets within 5 days.