QUICK PICKLED BEETS
I found this recipe nearly 20 years ago in the Toronto Sun and have made it several times over the years. It makes enough for a family of three, like mine, to enjoy over several weeks, since it doesn't require any processing and keeps well in the fridge. The recipe calls for cider vinegar but I have made it with white vinegar and think it tastes much better that way. Please note: Chilling time is under cooking time.
Provided by Irmgard
Categories Vegetable
Time 4h16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer the beets and onion in a bowl or refrigerator container and set aside.
- In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.
- Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.
- Pour the hot mixture over the beets and onion.
- Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.
- Keeps well in the refrigerator for at least a week.
- To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1" of stem left on.
- Place in a bowl with 1/4 cup water.
- Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.
- Let stand 5 minutes.
- Drain, reserving the cooking liquid.
- Refresh the beets with cold water, then peel and slice.
Nutrition Facts : Calories 119.1, Fat 0.2, Sodium 213.6, Carbohydrate 28, Fiber 2.2, Sugar 24.7, Protein 1.7
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