Quick Pickled Beets

Name: Quick Pickled Beets
Prep time: 16 min
Cook time: 4 h
Total time: 4 h 16 min
Yield: 4 serving(s)
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

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Recipe 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.

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READY IN: 4hrs 16mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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