Simple, Easy Pickled Beets

During the winter when fresh beets are not available, this is what I make. You can use beets out of the garden, just cook them, peel and slice them and reserve some of the juice that you cook them in. I love the way these taste. And they will keep in an airtight container in the 'fridge for quite a while.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2 (15 ounce) cans  of sliced beets
• 1 1⁄2 cups  beet juice
• 1  large  vidalia onion
• 1  cup sugar
• 1  cup apple cider vinegar

Directions

1. Drain beets, saving the juice. Add water if necessary to make 1-1/2 cups of juice. Set aside.
2. Slice onion and combine with the beets in a glass or non-reactive bowl.
3. In a sauce pan, heat the beet juice and the vinegar until steaming (not boiling) then add the sugar.
4. Stir to dissolve the sugar and heat just to a boil.
5. Pour the hot juice over the beets and onions, stir and let cool.
6. When cool, cover and refrigerate. They taste best when they have sat for 24 hours.