Michele's Super Easy Sweet & Sour Pickled Beets

Michele Wallace

By
@DeLishus

I've loved beets since I was a child, and so does my husband. These are his favorite, during the summer when our beets are still growing.

Since it's too early to start canning beets, I have an alternative method so you can enjoy pickled beets all summer and all year long!

The directions are explained by using one can of beets. I didn't want to make the directions complicated.

Rating:
★★★★★ 1 vote
Comments:
Serves:
1 can serves 2 or 6 cans serve 12
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

6 can(s)
sliced beets
2 large
red onions
1 1/8 c
sugar
1 bottle
white vinegar

Step-By-Step

1For each can of beets, pour liquid in can into a clear glass measuring cup. There should be 1 cup of liquid. Pour 1/2 of this liquid down drain. You won't be saving this or using it.
2To the 1/2 cup of liquid that remains in the clear glass measuring cup, add 1/2 cup of white vinegar.
3Add 3 Tablespoons of sugar to the 1 cup of liquid in the glass measuring cup. Pour this solution into a clean pint mason jar.
4Add the sliced beets from one can and sliced red onion, add as much red onion as you would like. Screw or clamp mason jar closed. Mix well and refrigerate overnight.
5Tips:
6DO NOT PUT IN PLASTIC CONTAINER, IT WILL STAIN.
7DO NOT SAVE LIQUID FOR NEXT CAN. MAKE NEW!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy