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LOCATION: Recipes >> Preserving >> Pickled Beets 10

Print this Recipe    Pickled Beets 10

Quick Pickled Beets (No heat processing necessary!)

1 bunch beets (5 small or 3 large)
1 large onion, white or yellow
1 1/4 cups (10 oz.) white vinegar
3/4 cup (6 oz.) canola (vegetable) oil
salt and pepper to taste
Clean quart-size glass jar

Cook the beets and slip them out of their skins. Slice into 1/4"
rounds and set aside. Peel and slice onion into 1/4" rounds. Layer
beets and onion in jar, alternating beet/onion/beet/onion, sprinkling
salt and pepper between layers. When layers have reached top of
jar, pour oil and vinegar over. Cap tightly and store in refrigerator
-- they will keep for months, but mine never last that long!

Beautiful served in a glass bowl at the dinner table, also make a
very nice snack with fresh bread (I like rye) and a glass of beer.

I also like serving hot, quartered beets for dinner garnished with
2 Tablespoons of crumbled blue cheese and a tablespoon of toasted
walnuts. (That amount serves 2 - 3) The flavors are wonderfully
complementary.

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