Pickled Beets
"Adapted from the pickled beets recipe served at Hampton's in Daytona Beach, Florida. Simple, inexpensive, and quick to make. Should be made the day before serving. Prep time does not include chilling."
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 453.59 g can crinkle-cut canned beets (straight-cut beets may be substituted, but the crinkle type absorbs the flavor better)
- 78.78 ml sugar
- 44.37 ml cider vinegar
- 1 onion, thinly sliced (optional)
directions
- Drain juice from the canned beets into a saucepan and set beets aside. Add sugar and vinegar to juice and bring to a boil. Add the beets and bring to a boil again (be careful not to overcook the beets, as they will flake.) Remove from heat; add onions, if desired, now.
- Let sit at room temperature, about 2 hours, to cool down before chilling. Chill 8 hours or overnight.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
