Quick Pickled Beets with Onions
Ingredients
- 4 medium roasted beets* sliced and halved
- 1 red onion peeled, thinly sliced and halved
- 1 cup cider vinegar
- 1 cup water
- ¼ cup sugar
- 1 tsp. kosher salt
- ¼ tsp. dry mustard
- 7 peppercorns
Instructions
- In saucepan bring vinegar, water, sugar, salt and mustard to boil
- Stir until sugar is dissolved, simmer and remove from heat and cool
- In glass jar add peppercorns, alternate layer of beets and onions
- Cover with brine and seal jar
- Let sit at room temperature for an hour or so then refrigerate
- Beets will keep for a few weeks in refrigerator
Notes
*Remove greens from beets, rinse, and wrap each beet in tin foil
Roast in 375° oven for an hour or so until fork easily pierces beet
Allow to cool and peel should easily be removed from beets
Category
Sides