Pickled Beets

Posted in Recipes

1 bunch beets, cooked and peeled                1 red onion, halved & thinly sliced
1 cup tarragon wine vinegar or cider vinegar            1 ½ teaspoons kosher salt
½ cup sugar                                                      1 cup water

Slice the beets into ¼ inch thick rings and arrange them in alternating layers with the onion slices in a 1-quart canning jar with a lid.

Combine the vinegar, salt, sugar and water in a saucepan and bring to a simmer to dissolve the sugar. Pour the mixture over the beets, let cool for about an hour before putting on the lid. Refrigerate for 12 hours or up to a week before serving. These pickled beets are great on salad.

This recipe was adapted from Vegetables by James Peterson.

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