Quick Pickled Beets

Submitted by Irmgard

"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."

 

• Ready In: 4hrs 16mins
• Ingredients: 5
• Serves: 4

ingredients

• 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.