Quick Pickled Beets

Irmgard's Note:

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.

• Total Time: 4 hrs 16 mins
• Prep Time: 16 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 2 cups cooked beets
• 1 medium onion, sliced
• 1/2 cup cider vinegar (Substitute with white vinegar if preferred)
• 1/3 cup granulated sugar
• 1/4 teaspoon salt

Directions:

1. Layer the beets and onion in a bowl or refrigerator container and set aside.
2. In a 2-cup measure, mix the reserved beet juice (adding water to make 1/2 cup, if necessary), vinegar, sugar and salt.
3. Microwave on High 2 minutes or until the mixture is hot and the sugar is dissolved.
4. Pour the hot mixture over the beets and onion.
5. Cool, then refrigerate, covered, for at least 4 hours, stirring occasionally.
6. Keeps well in the refrigerator for at least a week.
7. To prepare the beets: Wash 4 medium beets, unpeeled and with at least 1" of stem left on.
8. Place in a bowl with 1/4 cup water.
9. Cover and microwave at High for 10 to 12 minutes or until fork tender, rearranging twice during cooking.
10. Let stand 5 minutes.
11. Drain, reserving the cooking liquid.
12. Refresh the beets with cold water, then peel and slice.