2 (15-ounce) cans sliced beets
1/4 cup sugar
1/4 cup cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 medium onion, thinly sliced crosswise


1. Drain beets; reserve 1/2 cup juice. In heavy 2-quart saucepan combine juice with sugar, vinegar, cloves and salt. Bring to a boil; add beets and cook 5 minutes. Remove from heat and stir in onion.
2. Transfer beet mixture to medium bowl. Cool to room temperature; cover and refrigerate overnight or until ready to serve.

These are best done a day ahead of serving so that the flavors have time to marry.

Pickled Beets
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