Pickled Beets
Ready In: 20 mins
Serves: 4-6
Ingredients
- 1 (16 ounce) can crinkle-cut canned beets (straight-cut beets may be substituted, but the crinkle type absorbs the flavor better)
- 1⁄3 cup sugar
- 3 tablespoons 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off