Quick Pickled Beets
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 16 baby beets (unpeeled tops trimmed)
- 2 medium red onions julienned
- 2 T sugar
- 1/3 cup white vinegar
- 2 tsp salt
- 2/3 cup water
Ingredients
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Instructions
- Bring a large pot of salted water to a rolling boil. Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain the well.
- When cool enough to handle, slip off the skin. Place beets in a nonreactive bowl and set aside.
- In a small saucepan, combine onions, sugar, vinegar, salt, and 2/3 cup water. Bring this mixture to a boil over high heat.
- Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
- Pour the hot marinade over beets, and then allow the beets to cool to room temperature.
- Cover the beets well and refrigerate for several hours or overnight before serving. If you prefer, divide the beet and onion mixture into individual jars for gifts.
- Store refrigerated for up to two weeks.
Recipe Notes
Adapted from The Spruce Eats (www.thespruceeats.com)