How to Make Pickled Beets
- 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.
- Refrigerate, tightly covered, for several hours or overnight. Serve chilled or at room temperature. The will keep in refrigerator for a week.