| 1 |
Boil the beets whole in a good quantity of salted water till just tender, about 45 minutes. Take the pot off the heat and let the beets cool in their liquid. Remove the beets from their liquid. |
| 2 |
Take about a cup of the liquid in which the beets have cooked and place it in a small pot. Add the vinegar, sugar, fennel seed, and 1 tsp salt. Bring to a boil and cook 5 minutes. |
| 3 |
Peel the beets and then slice them, neither too fine nor too thick. Place in a large jar, then pour on the vinegar mixture to cover them. Cover the jar with wax paper and an elastic and marinate in the fridge for 3 to 4 days. |
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