Pickled Beets Recipe
Ingredients
| 5 medium beets | ||
| Water | 6 Cup(16 tbs) | |
| Vinegar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Onion | 1 Small, sliced | |
| Vinegar | 1/2 Cup(16 tbs) | |
| Sugar | 1/3 Cup(16 tbs) | |
| Water | 1/3 Cup(16 tbs) | |
| Ground cloves | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Cut off all but 2 inches of beet tops.
Leave beets whole with root ends attached.
Heat 6 cups water, 1 tablespoon vinegar and 1 tea spoon salt to boiling.
Add beets.
Heat to boiling; reduce heat.
Cover and cook until tender, 35 to 45 minutes; drain.
Run cold water over beets; slip off skins and remove root ends.
Cut beets into slices.
Place beets and onion in glass or plastic bowl.
Heat remaining ingredients to boiling; reduce heat.
Simmer uncovered 2 minutes.
Pour over beets and onion.
Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.
Leave beets whole with root ends attached.
Heat 6 cups water, 1 tablespoon vinegar and 1 tea spoon salt to boiling.
Add beets.
Heat to boiling; reduce heat.
Cover and cook until tender, 35 to 45 minutes; drain.
Run cold water over beets; slip off skins and remove root ends.
Cut beets into slices.
Place beets and onion in glass or plastic bowl.
Heat remaining ingredients to boiling; reduce heat.
Simmer uncovered 2 minutes.
Pour over beets and onion.
Cover and refrigerate, spooning marinade over beets occasionally, at least 12 hours.
Chef
