Mint Pickled Beets

I'm so glad I tried this recipe. The seasoning on this wasn't my favorite, but the basic technique is top notch.

Although there was some slicing involved, this was still the least messy and most efficient way by far I've seen for making pickled beets. You slice the beets with the skins on and before they have been cooked. That makes a huge difference in the amount of beet juice going every which way in the kitchen. Plus, time under pressure is very short and the pickling liquid is used both for the cooking and the marinade.

I will definately be digging out some other recipes to adapt using this technique.