Pickled beets
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Ingredients
- Three large red beets
- 1 medium red onion, sliced thinly
- 1/4 c. sugar (I think this is optional but a lot of recipes have it
- 1/2 c. red wine vinegar
- 4 cloves (optional)
Instructions
- Trim beets leaving about 1-2 inches of stems.
- Do not trim the root or the beet will bleed out.
- Cover with water and boil them gently for about 20-30 minutes.
- Insert a skewer to see if tender.
- Remove from pan and cool.
- The skin will slip off.
- Slice the onion into slivers.
- Put a layer in the bottom of a quart jar.
- Slice off top of the beets and pull the stems to add to the canning jar.
- Slice beets as thin as you like (1/4 inch is good) and alternate beets and onions in the canning jar.
- You can add a peeled hard boiled egg or two.
- Add sugar and vinegar to beet water and bring to a boil.
- Strain and add to canning jar.
- Store in fridge.
- Three large red beets
- 1 medium red onion, sliced thinly
- 1/4 c. sugar (I think this is optional but a lot of recipes have it
- 1/2 c. red wine vinegar
- 4 cloves (optional)
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