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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Drain 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.
2Refrigerate, 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