Pickled Beets

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Pickled Beets Ingredients

1 cn (large) sliced beets (or two	1/4 c Water
1/2 c Liquid from beets	1 1/2 ts Salt
1 md Onion; thinly sliced	6 Whole cloves
1/2 c Cider vinegar	1 3-inch piece of cinnamon
1/2 c Sugar	1/2 ts Mustard seed

Instructions for Pickled Beets

Ive been interested in the discussion of beets and what to do with them. Here is a recipe that pairs cooked sliced beets with raw sliced onions. Ive made it for holiday dinners for years - I found it originally in a 1970 issue of Gourmet magazine. Combine beets and onions in a bowl and set aside. In a saucepan mix the reserved beet liquid, the cider vinegar, sugar, water and salt. Add the cloves, cinnamon stick and mustard seeds tied together in a cheesecloth. Bring liquid to a boil and simmer it, covered, for 10 minutes. Remove and discard the cheesecloth bag. Pour the hot liquid over the beets and onions, cover with plastic wrap, let cool, and refrigerate overnight. We found in my family that the onions disappeared long before the beets - theyve got a great flavor and a nice crunch. Posted to fatfree digest V97 #199 by Margaret Webb on Sep 03, 1997

Main Ingredient: BeetsCuisine: Uncategorized

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