Quick and easy pickled beets
- 2 lbs fresh small whole beets
- 1 cup apple cider vinegar do not use flavored vinegar!
- 1 cup water
- 1 1/2 cup sugar
- 1 med sweet onion, quartered and thinly sliced
Cooking the beets
Clean beets, cut off leaves and stems. Place in large pan, cover with water over medium high heat. Bring to boil. reduce heat to medium and cook until tender, about 25 minutes. Remove from heat, drain and let cool. Peel skin off beets.
Making the brine
Bring vinegar, water, sugar and sliced onion to a boil. Pour over the beets and let set for at least 8 hours. Stores great in refrigerator for 2-3 weeks.