PICKLED BEETS

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Pickled Beets image

I love pickled beets! Traditionally served as an appetizer in Jewish homes, they are now served with salads. Also wonderful served along side roasted chicken and steaks.

Provided by Esther Hardman @hadassah45

Categories     Vegetables

Number Of Ingredients 5

1-15 ounce can(s) sliced beets, or 2 cups sliced boiled beetroot
1/2 cup(s) distilled white vinegar
1/2 cup(s) cold water
2 teaspoon(s) sugar
1 small white onion, sliced thinly

Steps:

  • 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.

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