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Recipe: Pickled Beets (no canning, makes 1 quart)

Preserving - Pickles, Relishes
PICKLED BEETS

"These pickled beets need only to sit overnight in the refrigerator and will keep for at least a week. Pickled beets are great in salads or as a side dish for cold meats. If you like, you can chop these pickled beets to make beet relish."

6 medium beets (about 2 pounds), boiled, steamed, or roasted, and peeled
1 medium-large red onion, halved and thinly sliced
1 cup tarragon wine vinegar or cider vinegar
1 1/2 teaspoons coarse kosher salt
1/2 cup sugar
1 cup water

Slice the beets into one-quarter-inch rings and arrange them in alternating layers with the onion slices in a 1-quart heatproof jar with a lid' set aside.

Combine the vinegar, salt, sugar, and water in a saucepan and bring to a simmer.

Pour the mixture over the beets, put the lid on the jar, and let cool for about an hour. Refrigerate for 12 hours or up to a week before serving.

From: KellyWA - 03-13-2000
MsgID: 3158758
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - March 2016 Daily R...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Recipes For and Using Pickled Beets

In a Pickle
From: Better Homes and Gardens Food Gifts from Your Kitchen

"This blend of pickled chile peppers, carrots, and onions with seasonings is a favorite condiment." - From: The Hot Sauce Cookbook

Using cucumbers, red peppers, radishes and carrots. - From: McCormick

"These sweet-hot mouthfuls will become your treasure in the refrigerator." - From: Rick Bayless's Mexican Kitchen by Rick Bayless

"You could also make this dish with your own favorite pickled beets. Simply open a jar of pickled beets and combine with the eggs." - From: The Joy of Gardening Cookbook

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