Pickled Beets

Esther Hardman

By
@hadassah45

I love pickled beets! Traditionally served as an appetizer in Jewish homes, they are now served with salads. Also wonderful served along side roasted chicken and steaks.


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Comments:

Serves:

4-6

Prep:

15 Min

Ingredients

1-15 ounce can(s)
sliced beets, or 2 cups sliced boiled beetroot
1/2 c
distilled white vinegar
1/2 c
cold water
2 tsp
sugar
1 small
white onion, sliced thinly

Directions Step-By-Step

1
Drain the beets,canned or fresh, reserving the liquid from can or 1/2 cup of the cooking water. Combine the vinegar and the water in the bowl, then add the sugar and stir to dissolve. In a small bowl, combine beets, vinegar mixture,sliced onion and just enough of the reserved beet liquid to cover the beets.
2
Refrigerate, tightly covered, for several hours or overnight. Serve chilled or at room temperature. The will keep in refrigerator for a week.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #vinegar, #beets