Pickled Beets and Onions Recipe
Ingredients
| Whole Beets - 2 cans (1-lb size) | ||
| White-wine vinegar - 1 cup | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cloves - 3 whole | ||
| Black peppercorns | 4 To taste | |
| Bay leaf | 1 Small | |
| Onions | 2 Medium, thinly sliced | |
Directions
GETTING READY
1) Drain beets and reserve 1 1/4 cups liquid.
2) Keep beets in 1 1/2 to 2-quart jar.
MAKING
3) In a medium saucepan mix vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid.
4) Boil the mixture, decrease heat, and simmer for 5 minutes.
5) Mix onion slices to jar.
6) Stir beet liquid over beets and onions.
7) Cover and chill for several hours or overnight.
SERVING
8) Serve cold.
1) Drain beets and reserve 1 1/4 cups liquid.
2) Keep beets in 1 1/2 to 2-quart jar.
MAKING
3) In a medium saucepan mix vinegar, sugar, salt, cloves, peppercorns, bay leaf and reserved liquid.
4) Boil the mixture, decrease heat, and simmer for 5 minutes.
5) Mix onion slices to jar.
6) Stir beet liquid over beets and onions.
7) Cover and chill for several hours or overnight.
SERVING
8) Serve cold.
Chef
