pickled beets

Name: Pickled Beets
Prep time: 15 min
Yield: 4
Ingredients: 1-15 ounce can(s) sliced beets, or 2 cups sliced boiled beetroot; 1/2 cup(s) distilled white vinegar; 1/2 cup(s) cold water; 2 teaspoon(s) sugar; 1 small white onion, sliced thinly

(2 RATINGS)

92 Pinches 1 Photo

Esther Hardman

Hill AFB, UT

Updated on Oct 16, 2011

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.

Rate

prep time 15 Min

cook time

method ---

yield 4-6 serving(s)

Ingredients

1-15 ounce can sliced beets, or 2 cups sliced boiled beetroot
1/2 cup distilled white vinegar
1/2 cup cold water
2 teaspoons sugar
1 small white onion, sliced thinly

How To Make pickled beets

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.

Step 2

Refrigerate, tightly covered, for several hours or overnight. Serve chilled or at room temperature. The will keep in refrigerator for a week.
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